Italian Chocolate Cookies are soft and cake-like, with chopped chocolate bits and a bit of cinnamon. These luscious treats are topped with crisp vanilla icing.
Why you'll love this recipe
This traditional Italian cookie, also known at tutu cookies, is like a little domed cake. The texture is soft and slightly chewy. Then the glaze goes on top, providing a little crunch and a burst of warm vanilla when you take a bite.
Some versions of this popular cookie call for addional spices like nutmeg, allspice, and cloves. This recipe emphasizes the chocolate flavor.
A small amount of espresso powder intensifies the rich chocolate flavor without adding any discernable coffee flavor to the cookies. Think of it as a flavor enhancer for chocolate.
Chopped semi-sweet chocolate (or mini chocolate chips) add even more chocolate flavor to the dough.
Iced and sprinkled, Italian Chocolate Cookies are pretty enough to be served as Christmas cookies or for other special occasions.
They are also excellent care package goodies. Stored in an airtight container at room temperature, they stay soft and delicious for at least 2 weeks.
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Microwave shortening until melted.
- In the bowl of a stand mixer, combine the ingredients to form a dough. Stir the chopped chocolate into the chocolate cookie dough. Chill in the refrigerator for 1 hour-overnight.
- When the cookie dough is chilled and ready to bake use a medium cookie scoop, to form golf-ball sized dough balls.
- Place on prepared baking sheet about 2” apart, and bake for 10-12 minutes.
- To make the icing, mix together confectioner’s sugar, milk, vanilla ( and cinnamon if using) to form a thick icing.
- Hold the cookies on the bottom edges and dip the tops of the cookies into icing. Shake gently to remove excess icing. If using sprinkles or decorating sugar, sprinkle on immediately after icing each individual cookie. The icing begins to set quickly.
Storage
These cookies are soft and cake-like. They will remain soft for at least 2 weeks if stored at room temperature in an airtight container.
Tips and variations
- The chopped chocolate can be replaced with mini chocolate chips or chopped regular sized chips.
- Butter can be substituted for the shortening, but the cookies will not stay fresh as long.
- Turn these cookies into Italian chocolate spice cookies, by adding ¼ teaspoon each of nutmeg and allspice.
- For a touch of citrus, add the orange zest from a medium orange to the dough.
- Espresso powder and instant coffee are not the same. Don't substitute.
- Consider replacing some or all of the chopped chocolate with chocolate covered raisins or chopped nuts.
- Chilling this dough is essential in order for the cookies to hold their shape and to allow the flavors to develop.
- These cookies are a popular Italian holiday cookie and look beautiful on a Christmas cookie tray.
Frequently asked questions
No, they are not the same. Espresso powder is a finely ground powder made with dark roasted coffee beans that have been ground, brewed, dried and ground again. Coffee flavor is more concentrated in epresso powder.
Yes, you can substitute ½ cup butter for the ½ cup shortening or you can substitute 1 cup of butter instead of the oil and shortening. Cookies made with butter don't stay fresh as long as cookies made with oil and shortening.
Replace all or part of the 1 cup of chopped chocolate with the add-in's of your choice.
There are many variations of this cookie that come from different parts of Italy. Other names for these chocolate treats include tutu (tetu) cookies, mostaccioli cookies, and meatball cookies.
Related recipes
Chocolate Biscotti are the ultimate cookie for coffee lovers. These crunchy, dunkable chocolate espresso cookies will amaze you with their flavor!
Soft, flourless Italian Almond Cookies packed with almond flavor. You will love this old family recipe.
Italian Easter Cookies (Taralli Dolci Di Pasqua) are lightly sweet cookies with a crunchy sugar icing flavored with citrus. These delicious cookies go well with tea or coffee.
Italian Butter Cookies are melt in your mouth cookies with just the right amount of crunch. These classic Italian cookies are found in every Italian bakery!
Italian Jam Cookies are rolled up sugar cookies with a fruity jam center. Use your favorite jam flavors!
Italian Lemon Pound Cake is a soft, dense loaf cake topped with a lemony syrup and a crisp lemon glaze.
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Italian Chocolate Cookies
Ingredients
Cookies
- 1 cup shortening or butter
- 4 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder, Dutch-process
- 1 teaspoon espresso powder
- 4 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 3 large eggs
- ⅓ cup plain yogurt
- 7 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup chopped semisweet chocolate or mini chocolate chips or chopped regular semi-sweet chocolate chips
Icing
- 3 cups confectioners' sugar
- 6 tablespoons milk
- 2 teaspoons vanilla extract
- ¼ teaspoon cinnamon optional
- ¼ cup sprinkles or decorating sugar optional
Instructions
Cookies
- In a small bowl, microwave the vegetable shortening until melted. Set aside to cool slightly.
- In a large bowl whisk together flour, cocoa, espresso powder, baking powder, baking soda, cinnamon, and salt.
- In the bowl of a stand mixer, cream the shortening and sugar until combined, about 2-3 minutes.
- Mix in the eggs, yogurt, milk, and vanilla.
- Reduce the speed of the mixer and slowly add the dry ingredients until just combined.
- Stir in the chopped chocolate.
- Cover the dough wih a sheet of plastic wrap and chill in the refrigerator for 1 hour to overnight.
- When the cookie dough is chilled and ready to bake: Heat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- With a medium, 1 ½ tablespoon, cookie scoop, form golf-ball sized portions. Roll each dough ball between your palms to smooth,
- Place the dough balls on the prepared baking sheet about 2” apart, and bake for 10-12 minutes. (Finished cookie balls will have surface cracks.)
- Cool completely on wire racks before icing.
Icing
- In a medium bowl, mix together confectioner’s sugar, milk, vanilla and cinnamon to form icing with the consitency of white glue.
- Hold bottom edges of a cookie and dip the top of each cookie into the icing, top down. Shake gently to remove excess icing. Place on a wire rack over a sheet of wax paper to catch any drips. Add sprinkles immediately after icing each individual cookie. The icing begins to set quickly.
- Leave the cookies out several hours to overnight to allow the icing to set completely before wrapping.
- These cookies are soft and cake-like. They will remain soft for at least 2 weeks if stored at room temperature in an airtight container.
Notes
-
- The chopped chocolate can be replaced with mini chocolate chips or chopped regular sized chips.
-
- Butter can be substituted for the shortening, but the cookies will not stay fresh as long.
-
- Turn these cookies into Italian chocolate spice cookies, by adding ¼ teaspoon each of nutmeg and allspice.
-
- For a touch of citrus, add the orange zest from a medium orange to the dough.
-
- Espresso powder and instant coffee are not the same. Don't substitute.
- Consider replacing some or all of the chopped chocolate with chocolate covered raisins or chopped nuts.
- Wrap pairs of cookies, with bottoms together, in plastic wrap.
- Place in airtight containers or a plastic freezer bag.
Nutrition
First Published: May 3, 2013. Last Updated: February 21, 2023. Updated for improved photos, additional information, and better reader experience.
Bob
I came to check out a recipe for Italian Easter cookies when I stumbled onto these. They are fan-freaking-tastic! Thanks!
The Monday Box
Thanks, Bob! I agree with you! There are so many WONDERFUL Italian cookies! I hope you will enjoy the Italian Easter cookies AND these amazing Italian Chocolate cookies. Both are soft with crunchy icing and lots of flavor. 🙂
Joanne
Hello. I had these growing up. They are called chocolate meatballs. My mom makes them slightly different. But they are by far the best cookie.
The Monday Box
Hi, Joanne! I love the name, "Chocolate Meatballs"! Learning about cookies from different cultures is fascinating to me. Everyone seems to have wonderful recipes for care packages or just nibbling and enjoying! I think the very best cookies have memories attached...who made them or where they were eaten. Love makes everything taste better. 🙂
Eden Passante
The texture of these looks perfect! I love a cake-y cookie and the glaze is great too!
The Monday Box
Thanks, Eden! I love that the glaze helps keep the cookies cake-y for a long time! They are great with a cup of coffee...or tea...or milk! 🙂
Cindy
These look so delicious! However, I have been searching your blog for the recipe for you Chocolate Chip cookies!! I am on a quest for the perfect chocolate chip cookie . . . again! Could you please direct me as to where to find it. Thank you!
themondaybox
Thanks,Cindy. 🙂 I truly understand your quest! And I am very happy to share my favorite chocolate chip recipe! Its actually not on my site because its not mine. After extensive sampling, we are devoted to the Jaques Torres NY Times Chocolate Chip Cookie recipe. http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=0 Several things make it different. It uses cake and bread flours instead of all purpose and a little corn starch for chew. Also it "requires" 24-36 hrs in the fridge before baking. We never want to wait that long so I always have a bag of frozen dough balls in a zip lock bag in the freezer so we can pop them straight into the oven (12 min.) whenever the need strikes. Let me know what you think!
Aimee @ ShugarySweets
How pretty! Love the sprinkles!!
themondaybox
Thanks, Aimee! Me too. 🙂
Dish & Tell
Love the gold sprinkles! They look delicious.
-Em
themondaybox
Thanks, Emily! I refer to the sprinkles as cookie bling. 🙂 The cookies are great with a cup of tea or coffee or even a glass of milk. 🙂
zerrin
Wendy, these cookies look really so soft! Love that they are like bite size cakes and the topping makes them so elegant!
themondaybox
They are surprisingly soft, Zerrin, but sturdy at the same time, making them a good mailing cookie. The icing on the top helps keep them soft for several weeks!
Holly
Ah yes, the back and forth that goes on when trying to name a child...I love that you just KNEW that you were having a girl and found the perfect name. Although I do like my children's names, I am convinced that I agreed to the first when I was feeling woozy from delivery...the name wasn't anywhere on our "possible names" list! Ha!
I am going to bake my grandmothers some cookies to send on Wednesday or Thursday so they get them on mother's day. I am sure I'll find a great recipe on your site. Thanks!
themondaybox
Very sneaky of your husband, Holly! 🙂 I am glad the name turned out to be one you liked anyway! I hope you do find a recipe you like to send in your Mother's Day packages. Let me know what you choose and how they turn out. 🙂