Description
Italian Chocolate Meatball Cookies are rich, soft chocolate cookies spiced with a blend of warm spices and studded with walnuts and mini chocolate chips. They are topped with a glossy cocoa glaze and festive sprinkles, perfect for holiday celebrations or a special treat.
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
Glaze
- 4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup milk (plus additional if needed)
- Sprinkles, as needed
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F. Line two baking sheets with parchment paper and set them aside for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, salt, cinnamon, nutmeg, ground cloves, and allspice until evenly combined.
- Beat Eggs and Sugar: In a mixing bowl or stand mixer bowl with the whisk attachment, beat the eggs until frothy. Gradually add the granulated sugar, continuing to beat until the mixture is pale and thick.
- Add Oil, Milk, and Vanilla: Slowly drizzle in the neutral oil, then add the milk and vanilla extract. Mix well to combine all wet ingredients smoothly.
- Combine Wet and Dry Ingredients: Use a wooden spoon to stir in the flour-spice mixture in two parts. Mix until the dough is smooth and uniform. Then fold in the chopped walnuts and mini chocolate chips evenly.
- Rest the Dough: Cover the bowl with plastic wrap or a kitchen towel and let the dough rest for 30 minutes to allow the flavors to meld and the dough to firm up slightly.
- Shape the Cookies: Roll the rested dough into teaspoon-sized balls between your palms. Place the dough balls on the prepared baking sheets spaced about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for about 10 minutes, or until they are just set but still soft. Take care not to overbake to maintain a tender texture.
- Cool: Let the cookies cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze: In a clean bowl, combine powdered sugar, cocoa powder, and about 1/2 cup milk. Stir until smooth and pourable like a glaze. Adjust the consistency by adding more milk or powdered sugar if needed.
- Glaze the Cookies: Spoon about 1 teaspoon of the cocoa glaze over each cooled cookie. Immediately top with sprinkles if desired while the glaze is still wet.
- Set and Serve: Allow the glaze to set completely before serving. Enjoy these festive Italian Chocolate Meatball Cookies!
Notes
- For best results, do not overbake the cookies; they should remain soft and moist in the center.
- The spice blend gives these cookies their unique Italian flavor; feel free to adjust the spices to your taste preference.
- Use neutral oil like canola or vegetable oil for a light flavor that won't overpower the chocolate.
- Resting the dough helps develop richer flavors and better texture.
- The glaze consistency should be pourable but thick enough to coat; add milk slowly to reach ideal texture.
- These cookies keep well in an airtight container for up to 5 days or can be frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 15 g
- Sodium: 75 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
