Description
Italian Chocolate Meatball Cookies are rich, soft chocolate cookies with a unique blend of warm spices and a luscious chocolate glaze topped with sprinkles. These cookies feature a tender texture with mini chocolate chips and chopped walnuts for added crunch and depth, offering a delightful twist on classic chocolate treats.
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
Icing
- 4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup milk (adjust as needed for consistency)
- Sprinkles, as needed
Instructions
- Preheat Oven: Preheat your oven to 350°F and line two baking sheets with parchment paper to ensure easy removal and cleanup. Set these aside for later use.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, salt, cinnamon, nutmeg, ground cloves, and allspice until evenly combined. This blend of spices adds a warm, aromatic flavor to the cookies.
- Beat Eggs and Sugar: In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the eggs until frothy. Gradually add the granulated sugar and continue beating until the mixture becomes pale, thick, and creamy, which helps provide structure and lightness.
- Add Wet Ingredients: Slowly drizzle in the neutral oil while mixing, then add the milk and vanilla extract. Mix until fully incorporated to form a smooth batter.
- Combine Dry and Wet Mixtures: Using a wooden spoon, stir the flour mixture into the wet mixture in two additions. Mix until the dough is smooth and fully combined. Then fold in the chopped walnuts and mini chocolate chips evenly throughout the dough.
- Rest the Dough: Cover the bowl with plastic wrap or a clean towel and let the dough rest for 30 minutes. This helps the flavors meld and the dough to firm up slightly, making it easier to handle.
- Shape Cookies: Roll the rested dough into teaspoon-sized balls between your palms. Place each ball on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for about 10 minutes until just set but still soft. Be careful not to overbake as these cookies should remain tender and fudgy.
- Cool: Allow the cookies to cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
- Make the Icing: In a clean bowl, whisk together powdered sugar, unsweetened cocoa powder, and about 1/2 cup milk. Stir until smooth and pourable. Adjust the consistency with additional milk or powdered sugar if necessary to achieve a glaze-like texture.
- Glaze the Cookies: Spoon about 1 teaspoon of the chocolate glaze over each cooled cookie. Immediately top with sprinkles if desired, while the glaze is still wet.
- Set and Serve: Let the glaze set fully before serving. Enjoy these unique and flavorful Italian Chocolate Meatball Cookies with a cup of coffee or milk.
Notes
- Resting the dough improves flavor development and dough handling.
- Use neutral oil such as vegetable or canola oil for a subtle taste that lets the chocolate and spices shine.
- Do not overbake; the cookies should be soft and tender, not crispy.
- Adjust glaze thickness by adding milk or powdered sugar for the perfect pourable consistency.
- Chopped walnuts add delightful texture but can be omitted or replaced with pecans or almonds for variation.
- Sprinkles add a festive touch but are optional.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 18 g
- Sodium: 70 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
