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Italian Chocolate Cookies




For the cookie dough:

  • 4  cups (500 grams) all-purpose flour
  • 1-1/2  cups (297 grams) granulated sugar
  • 1/2  cup (50 grams) cocoa powder
  • 4  teaspoons baking powder
  • 1  teaspoon ground allspice
  • 1  teaspoon ground cinnamon
  • 1/2  teaspoon ground cloves
  • 1/4 teaspoon salt
  • 10  ounces (280 grams) chocolate chips
  • 1  cup (189 grams) solid vegetable shortening
  • 1 cups (360 mL) milk
  • 1  teaspoon vanilla

For the icing

  • 2  cups (242 grams) confectioners’ sugar
  • 1/2 cup (50 grams) cocoa powder
  • 3 to 5  tablespoons milk, as needed
  • 1/2 to 1  cup decorative sprinkles


Step 1: For the cookies: Preheat oven to 350 degrees Fahrenheit. 
Step 2: In a large mixing bowl, thoroughly mix flour, sugar, cocoa powder, baking powder, allspice, cinnamon, cloves and salt. Add chocolate chips, and mix again.
Step 3: In a small saucepan, combine shortening and milk. Place over low heat until shortening melts. Remove from heat, add vanilla, and whisk to blend. 
Step 4: Add milk mixture to flour mixture and stir until well blended. While warm, roll dough into 1- to 1 1/2-inch balls. 
Step 5: Place about 1 1/2 inches apart on ungreased or parchment paper lined baking sheets, and bake until surface is no longer shiny, 10 to 12 minutes. Allow to cool completely.
Step 6: For icing and decorating: Place powdered sugar in a medium bowl and mix in enough milk to make icing just thick enough to coat the top of a cookie. Dip top of each cookie into icing, then into sprinkles, and set aside to dry. When cookies are completely dry, store in an airtight container.

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