Description
Italian Chocolate Meatball Cookies are a delightful twist on traditional chocolate cookies, featuring a rich blend of cocoa and warm spices. Soft, cake-like, and generously studded with walnuts and mini chocolate chips, these cookies are finished with a luscious chocolate glaze and festive sprinkles, making them 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 and Prepare: Preheat the oven to 350°F and line two baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, cinnamon, nutmeg, cloves, and allspice until evenly combined. Set aside.
- Beat Eggs and Sugar: In a mixing bowl or stand mixer with a whisk attachment, beat the eggs until frothy. Gradually add the granulated sugar and continue beating until the mixture is pale and thick.
- Add Wet Ingredients: Slowly drizzle in the oil, then add the milk and vanilla extract. Mix thoroughly to combine.
- Combine Dry and Wet Mixtures: Using a wooden spoon, stir the dry flour mixture into the wet ingredients in two additions until the dough is smooth.
- Add Nuts and Chocolate Chips: Fold in the chopped walnuts and mini chocolate chips evenly throughout the dough.
- Rest the Dough: Cover the bowl and let the dough rest for 30 minutes to allow the flavors to meld and the dough to firm up slightly.
- Shape Cookies: Roll the rested dough into teaspoon-sized balls between your palms and place them on the prepared baking sheets, spacing them 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 10 minutes or until the cookies are just set and still soft to the touch. Avoid overbaking to maintain their tender texture.
- Cool Cookies: Allow cookies to cool on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Glaze: In a clean bowl, whisk together the powdered sugar, cocoa powder, and about 1/2 cup of milk until smooth and pourable. Adjust consistency by adding more milk for thinning or powdered sugar for thickening.
- Glaze the Cookies: Drizzle about 1 teaspoon of the glaze over each cooled cookie. While the glaze is still wet, sprinkle with desired sprinkles for decoration.
- Set and Serve: Let the glaze set before serving to enjoy these festive and flavorful Italian Chocolate Meatball Cookies.
Notes
- This cookie is a unique chocolate treat featuring warm spices, making it perfect for holiday baking.
- Ensure not to overbake to keep the cookies soft and cake-like.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- The glaze consistency should be like a pourable glaze; adjust milk or powdered sugar as needed.
- Use sprinkles to add a festive touch or omit for a simpler presentation.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
