Oh these cookies!
I like to jokingly refer to them as Italian chocolate "kitchen sink" cookies because they are a combination of so many flavors that it results in a deep and varied flavor profile.
And they are delicious! The flavor comes from double chocolate (cocoa powder and chocolate chips), nuts (walnuts traditionally or other nuts I used almond here), a hint of citrus (orange zest), cinnamon, liquor, and Amaretto (or Frangelico).
My mother used to make these cookies when I was younger and we lost the recipe. Imagine my excitement when someone recently shared a very similar recipe on social media. I tweaked it a bit and voila! They are baaack!
These are NOT the usual "meatball" cookie or the Italian spice cookies that are popular in Italy. Very similar but without the black pepper, nutmeg and cloves. And so if you're not a fan of black pepper or cloves, try these.
The frosting is optional - if you don't like cookie that is very sweet, you can certainly skip it or opt for a light dusting of powdered sugar. My mom served them without frosting but they look so cheery with the topping don't they?
Ingredients
- Flour (all purpose)
- Cocoa powder
- Sugar
- Egg
- Butter and/or oil (any mild or neutral oil; unsalted butter)
- Baking powder
- Salt
- Cinnamon
- Orange zest
- Vanilla extract
- Liquor (Amaretto or Frangelico)
- Chocolate chips
- Walnut nuts
Overview of Method
Variations and Substitutions
- Use almonds or pecans instead of walnuts
- Add raisins to the add ins (chocolate chips and nuts)
- Use white chocolate chips instead of chocolate chips
- Roll in powdered sugar instead of frosting
- No frosting - enjoy plan or with a small dusting of powdered sugar
- Choose sprinkles based on time of year (funfetti for a birthday; green and red for Christmas; metallic for New Years; red, white and blue for summer holidays, etc)
- Use all butter instead of oil and butter
Tips for Cookie Making
Tip! Consider Refrigerating Your Dough Before Baking:
- Refrigerating dough before baking cookies will help prevent spreading by allowing the flour to hydrate more and allowing the fats to get cold.
- Place your dough in the refrigerator for 30 minutes to 24 hours. Consider forming the cookies and then placing them on a cookie sheet, or if the cookies are balled, place into a zip lock bag.
- If you want thin crispy cookies, refrigerating the cookie dough is not recommended.
Storage (Refrigerating/Freezing):
- Baked cookies should keep well in the freezer for 3 to 4 weeks, with the USDA saying 8 to 12 months.
- At room temperature, baked cookies should keep well for 3 or 4 days.
- For more tips on storing cookies at room temperature vs the refrigerator vs the freezer, see this article by Real Simple.
- Most cookie doughs will freeze well for 2 months. See more here about how to bake after freezing cookie dough.
- Homemade cookie dough can be stored in the refrigerator for 2 to 4 days.
Storage and Freezing
Refrigerating/Freezing:
- Baked cookies should keep well in the freezer for 3 to 4 weeks, with the USDA saying 8 to 12 months.
- At room temperature, baked cookies should keep well for 3 or 4 days.
- For more tips on storing cookies at room temperature vs the refrigerator vs the freezer, see this article by Real Simple.
- Most cookie doughs will freeze well for 2 months. See more here about how to bake after freezing cookie dough.
- Homemade cookie dough can be stored in the refrigerator for 2 to 4 days.
My Favorite Italian Cookies
Looking to make an Italian cookie tray? Look no further! Here are some more great options to include for your special event whether it is Christmas cookie trays, or wedding trays.
📖 Recipe
Italian Chocolate Cookie Recipe
Equipment
- Baking or cookie sheet
Ingredients
- 1 cup (125 g) all purpose flour may add another ¼ cup flour if dough is not firm enough
- ½ cup (43 g) unsweetened cocoa powder
- ½ cup (100 g) sugar
- ½ teaspoon (0.5 teaspoon) baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- 1 teaspoon (1 teaspoon) cinnamon
- zest of one orange
- ½ cup (112 g) oil neutral flavored (can use butter instead or use a mixture).
- 1 (1) egg
- 2 tablespoon (2 tablespoon) Amaretto or Frangelico
- 1 teaspoon (1 teaspoon) vanilla extract
- ½ cup (90 g) chocolate chips
- ½ cup (72 g) chopped nuts walnuts (pecans or almonds can be substituted)
For the frosting (Optional)
- 1.5 cups (180 g) powdered sugar
- 1 teaspoon (1 teaspoon) vanilla extract
- 1.5 tablespoon (1.5 tablespoon) milk add 1 teaspoon more at a time if needed
- ⅛ teaspoon (0.13 teaspoon) salt
Instructions
- Combine dry ingredients (flour, sugar, cocoa powder, baking powder and soda, salt, and cinnamon powder)
- Combine all wet ingredients in another bowl (oil, egg, liquor, vanilla extract)
- Mix wet ingredients and dry ingredients together with a wooden spoon or other large utensil, and then fold in mix-ins (nuts, chocolate chips)
- The dough should be firm not runny or batter like.
- Form uniform balls using a cookie scoop or large tablespoon and then bake at 350 for 15 minutes on a parchment lined or greased cookie sheet. Let sit 10 minutes to firm up.
Notes
- Baked cookies should keep well in the freezer for 3 to 4 weeks, with the USDA saying 8 to 12 months.
- At room temperature, baked cookies should keep well for 3 or 4 days.
- For more tips on storing cookies at room temperature vs the refrigerator vs the freezer, see this article by Real Simple.
- Most cookie doughs will freeze well for 2 months. See more here about how to bake after freezing cookie dough.
- Homemade cookie dough can be stored in the refrigerator for 2 to 4
Helen Knight says
Hi Marie,
I just tried your Italian Chocolate Nut Cookies recipe and I have to say, they are amazing! I love Italian desserts and I have always been a fan of nutty cookies, so I was excited to see this recipe on your blog. I was not disappointed, the cookies turned out perfectly.
The combination of the chocolate and nuts was just perfect, it gave the cookies a great texture. I also loved the hint of coffee in the dough, it added a nice depth of flavor. I made these cookies for a family gathering and they were a hit, everyone loved them. I had a few people ask for the recipe, so I pointed them in your direction.
I just wanted to thank you for sharing this recipe, it has become one of my favorites. Your blog is a treasure trove of delicious recipes, I can’t wait to try more of your creations. Keep up the great work, you have a big fan in me!
- Helen Knight from https://solvekitchenissue.com/
Marie says
I love them too!