Description
Italian Chocolate Meatball Cookies are soft, chocolatey treats with a unique blend of spices and a rich cocoa glaze. These cookies combine walnuts and mini chocolate chips for a delightful texture and flavor, finished with a sweet chocolate glaze and sprinkles for an extra festive touch.
Ingredients
Scale
Dry Ingredients
- 2 1/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
Wet Ingredients
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup neutral oil (such as vegetable or canola)
- 1/2 cup milk
- 2 teaspoons vanilla extract
Add-ins
- 3/4 cup chopped walnuts
- 1 cup mini chocolate chips
Icing
- 4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup milk
- Sprinkles, as needed
Instructions
- Preheat Oven and Prepare Sheets: Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside for later use.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, salt, cinnamon, nutmeg, cloves, and allspice until well combined. Set aside.
- Beat Eggs and Sugar: In a mixing bowl or stand mixer, beat eggs with a whisk attachment until frothy. Gradually add granulated sugar, continuing to beat until the mixture is pale and thick.
- Add Wet Ingredients: Slowly drizzle in the neutral oil, followed by milk and vanilla extract. Mix thoroughly to combine all wet ingredients.
- Combine Dry and Wet Mixtures: Use a wooden spoon to stir in the flour mixture in two additions, mixing until smooth. Then fold in chopped walnuts and mini chocolate chips evenly.
- Rest Dough: Cover the bowl with plastic wrap or a towel and let the dough rest for 30 minutes to allow flavors to meld and consistency to firm up slightly.
- Form Cookies: Roll the rested dough into small teaspoon-sized balls between your palms. Place the balls on the prepared baking sheets about 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for about 10 minutes or until the cookies are just set but still soft. Avoid overbaking to keep them tender.
- Cool Cookies: Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
- Prepare Glaze: In a clean bowl, whisk together powdered sugar, cocoa powder, and about 1/2 cup milk until the glaze is smooth and pourable. Adjust thickness by adding more milk or powdered sugar as needed.
- Glaze and Decorate: Spoon about 1 teaspoon of glaze over each cooled cookie. While the glaze is still wet, sprinkle with sprinkles as desired.
- Set and Serve: Allow the glaze to set before serving. Enjoy these chocolate spiced cookies fresh for best taste.
Notes
- These cookies have a rich and spicy flavor that sets them apart from regular chocolate cookies.
- Resting the dough helps develop the spices’ flavor and improves texture.
- Use parchment paper or silicone mats to prevent sticking and for easy clean-up.
- The glaze should be pourable but thick enough to coat the cookies without running off.
- Store cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
