Italian Chocolate Cookies
Rich chocolate cookies packed with crunchy walnuts and lots of chocolate chips then topped with icing and sprinkles.
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 36 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2⅓ cups (290 grams) all (plain) purpose flour
- ⅓ cup (32.5 grams) unsweetened cocoa powder
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (See Note 1)
- ¼ teaspoon freshly grated nutmeg (See Note 1)
- ¼ teaspoon ground cloves (See Note 1)
- 2 eggs
- ¾ cup white granulated sugar
- ½ cup (120mls) extra virgin olive oil (See Note 2)
- ½ cup (120mls) whole milk
- 2 teaspoon vanilla extract
- ¾ cup walnuts (chopped medium fine)
- 1 cup mini choc chips
- 1½ cups powdered sugar
- 1 tablespoon milk (more if necessary)
- sprinkles for decorating
Instructions
- 1
Preheat oven to 350ºF/160ºC and line two large baking trays with non stick baking paper.
- 2
Whisk (or sieve) together flour, cocoa, baking powder, spices, and salt.
- 3
With a whisk attachment on the an electric mixer beat together eggs until frothy then slowly add sugar. Beat until pale and thick.
- 4
Slowly drizzle in the olive oil followed by milk and vanilla.
- 5
Using a wooden spoon, add the flour mixture in two lots, stirring until smooth.
- 6
Stir through the walnuts and mini choc chips.
- 7
The dough will be soft and sticky. Cover the bowl with plastic wrap and allow the dough to rest for 20 to 30 minutes.
- 8
Take a rounded teaspoonful of the dough and roll between your palms into a ball. If the dough is impossible to roll add a spoonful of flour but not a lot - this dough is meant to be sticky. Check the photos above to compare with your dough.
- 9
Place the balls on the prepared trays allowing room for spreading and rising.
- 10
Bake for 10-12 minutes. Don't over bake - these are meant to be soft and moist. The cookies will rise and form a few cracks. Cool on the trays for a few minutes before transferring to wire racks to cool.
- 11
Spread a small amount of icing on each cookie and decorate with coloured sprinkles. Allow icing to set before serving or storing.
- 12
If the sugar has lumps, sieve before using.
- 13
Mix the powdered (icing) sugar and milk together to form a thick but spreadable icing. Add more milk if needed.