Soft Italian Chocolate Cookies. A simple name for special, soft, cake-like cookie, with mini chocolate chips or chocolate raisins inside, topped with crisp vanilla icing. Golden sugar adds sparkle and flair.
Why you’ll love this recipe
This cookie is like a little domed cake. The texture is soft and spongy with a soft, slightly chewy surface. Then the glaze goes on top, providing a little crunch when you take a bite.
The original Italian version of this recipe calls for nutmeg and allspice, which I don’t like so I left them out. If you like them, and would like to make a more traditional spice cookie, add a ¼ teaspoon each.
Instead of extra spices, this recipe includes chocolate covered raisins which go well with the cinnamon chocolate flavor and provide a bit of extra chewiness. If you don’t like raisins, mini chocolate chips can provide an extra chocolate boost instead.
These cookie-cakes are excellent care package goodies. Stored in an airtight container at room temperature, they stay soft and delicious for at least 2 weeks.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a small bowl, microwave butter/vegetable shortening until melted. Set aside to cool slightly.
- In a large bowl whisk together flour, cocoa, baking powder, baking soda, cinnamon, and salt.
- In the bowl of an electric mixer, cream butter/shortening and sugar until combined, about 2-3 minutes. Mix in the eggs, yogurt, milk, and vanilla. Reduce speed of mixer and slowly add dry ingredients until just combined. Stir in raisins and/or mini chips.
- Chill in the refrigerator for 1 hour-overnight.
- When the cookie dough is chilled and ready to bake use a medium, 1 ½ tablespoon, cookie scoop, to form golf-ball sized dough balls. Roll into a ball with a smooth surface (no raisins or chips on the outer surface or finished cookie will have “craters”).
- Place on prepared baking sheet about 2” apart, and bake for 10-12 minutes. (Finished cookie balls will have surface cracks which should look dry when done.)
- To make the icing, mix together confectioner’s sugar, milk, vanilla ( and cinnamon if using) to form a thick icing. If the icing is too thin it will drip down the sides of the cookie. (Not a problem but not as neat looking)
- Hold bottom edges of a cookie and dip top of each cookie into icing, top down. 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.
More Italian cookie recipes
Chocolate Biscotti are the ultimate cookie for coffee lovers. These crunchy, dunkable chocolate espresso cookies will amaze you with their flavor!
Italian Almond Cookies are soft, flourless little cookies packed with almond flavor.
Italian Easter Cookies (Taralli Dolci Di Pasqua) are lightly sweet cookies with a crunchy sugar icing flavored with citrus.
Italian Butter Cookies are melt in your mouth cookies with just the right amount of crunch. These are the same delicious cookies found in every Italian bakery!
You can read more about heat resistant ingredients in the index of all of the desert safe recipes on The Monday Box.
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Soft Italian Chocolate Cookies
Ingredients
Cookies
- 1 cup butter or butter-flavored shortening
- 4 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder, Dutch-process
- 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 or vanilla paste for desert-safe recipe
- 1 cup chocolate covered raisins if raisin is large cut in half and/or mini chocolate chips
Icing
- 3 cups confectioners' sugar
- 4 tablespoons milk
- 2 teaspoons vanilla extract
- ¼ teaspoon cinnamon optional
- ¼ cup sprinkles or decorating sugar optional
Instructions
Cookies
- In a small bowl, microwave butter/vegetable shortening until melted. Set aside to cool slightly.
- In a large bowl whisk together flour, cocoa, baking powder, baking soda, cinnamon, and salt.
- In the bowl of an electric mixer, cream butter/shortening and sugar until combined, about 2-3 minutes.
- Mix in the eggs, yogurt, milk, and vanilla.
- Reduce speed of mixer and slowly add dry ingredients until just combined.
- Stir in raisins and/or mini chips.
- Chill in the refrigerator for 1 hour-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 dough balls.
- Roll into a ball with a smooth surface (no raisins or chips on the outer surface or finished cookie will have “craters”).
- Place on prepared baking sheet about 2” apart, and bake for 10-12 minutes. (Finished cookie balls will have surface cracks which should look dry when done.)
- Cool completely on wire racks before icing.
Icing
- In a medium bowl, mix together confectioner’s sugar, milk, vanilla ( and cinnamon if using) to form a thick icing. If the icing is too thin it will drip down the sides of the cookie. (Not a problem but not as neat looking)
- Hold bottom edges of a cookie and dip top of each cookie into icing, top down. 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.
- Place the cookies on wire rack to dry.
- 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
Nutrition
First Published: May 3, 2013. Last Updated: February 25, 2022. Updated for 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. 🙂