Description
Italian Chocolate Meatball Cookies are rich, soft chocolate cookies infused with warm spices and studded with walnuts and mini chocolate chips. Finished with a smooth cocoa glaze and optional sprinkles, these cookies offer a unique twist on classic chocolate treats, perfect for any occasion.
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
- Sprinkles, as needed
Instructions
- Preheat the Oven: Preheat your oven to 350°F and line two baking sheets with parchment paper. Set aside to ensure even baking.
- 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 well combined. Set this mixture aside.
- Beat Eggs and Sugar: Using a stand mixer or electric whisk attachment, beat the eggs until frothy. Gradually add the granulated sugar and continue beating until the mixture is pale and thick, creating a light base for your cookies.
- Add Wet Ingredients: Slowly drizzle in the neutral oil while mixing, then add the milk and vanilla extract. Mix thoroughly until all wet ingredients are combined.
- Combine Dry and Wet Mixtures: Using a wooden spoon, stir in the flour mixture in two additions until the dough is smooth. Fold in the chopped walnuts and mini chocolate chips evenly throughout the dough.
- Rest the Dough: Cover the bowl with plastic wrap or a towel and let the dough rest for 30 minutes. This helps the flavors meld and the dough firm up for easier shaping.
- Shape Cookies: Roll the rested dough into teaspoon-sized balls using your hands, placing them 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 minutes until they are just set but still soft. Avoid overbaking to maintain a tender texture.
- Cool: Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze: In a clean bowl, mix together the powdered sugar, cocoa powder, and approximately 1/2 cup milk. Stir until smooth and pourable, adjusting with more milk or powdered sugar to reach a glaze consistency.
- Glaze the Cookies: Drizzle about 1 teaspoon of the cocoa glaze over each cookie. While still wet, sprinkle with decorative sprinkles if desired.
- Set and Serve: Allow the glaze to set before serving to enjoy the cookies at their best.
Notes
- For a dairy-free version, substitute milk with almond or oat milk and use dairy-free chocolate chips.
- Ensure not to overbake the cookies; they should remain soft in the center.
- Resting the dough helps develop flavors and makes the dough easier to handle.
- Use parchment paper to prevent sticking and ensure even baking.
- The glaze can be adjusted to your desired thickness by adding milk or powdered sugar gradually.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
