Description
Delight in the unique fusion of Italian chocolate flavors with these moist and soft Chocolate Meatball Cookies. Rich cocoa combined with warm spices and crunchy walnuts, topped with a silky chocolate glaze and festive sprinkles make these cookies a perfect treat 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 Oven: Set your oven to 350°F and line two baking sheets with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, salt, cinnamon, nutmeg, ground cloves, and allspice. Set this mixture aside.
- Beat Eggs and Sugar: Using a whisk attachment or hand mixer, beat the eggs in a mixing bowl until frothy. Gradually add granulated sugar and continue beating until the mixture becomes pale and thick.
- Add Wet Ingredients: Slowly drizzle in the neutral oil, then add milk and vanilla extract. Mix thoroughly until combined.
- Combine with Dry Mix and Add-Ins: Stir in the dry flour mixture in two portions using a wooden spoon, mixing until smooth. Fold in the chopped walnuts and mini chocolate chips evenly.
- Rest Dough: Cover the bowl with a cloth or plastic wrap and let the dough rest for 30 minutes to allow the flavors to meld and dough to firm up slightly.
- Form Cookies: Roll the rested dough into teaspoon-sized balls using your palms and place them on the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 10 minutes until they are just set but still soft. Avoid overbaking to ensure a tender texture.
- Cool: Allow the cookies to cool on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.
- Prepare Glaze: In a clean bowl, whisk together powdered sugar, cocoa powder, and approximately 1/2 cup milk until smooth with a pourable consistency. Adjust with more milk or powdered sugar as needed.
- Glaze Cookies: Drizzle about 1 teaspoon of the glaze over each cooled cookie. Immediately sprinkle with sprinkles before the glaze sets.
- Set and Serve: Let the glaze set completely before serving. Enjoy your Italian Chocolate Meatball Cookies!
Notes
- This cookie offers a unique chocolate flavor profile with warm spices that distinguish it from typical chocolate cookies.
- Use neutral oil like vegetable or canola for best texture; avoid strongly flavored oils that may overpower the spices.
- Resting the dough helps improve texture and flavor development.
- If the glaze is too thick, add milk tablespoon by tablespoon to reach a pourable consistency.
- To keep cookies soft, do not overbake; they should be set but still tender after removal from the oven.
- Walnuts can be substituted with pecans or omitted for a nut-free option.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7.8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
