Italian Chocolate Cookies

Name: Italian Chocolate Cookies
Prep time: 40 min
Cook time: 20 min
Total time: 120 min
Ingredients: 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; 1/3 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); 3 cups confectioners' sugar; 6 tablespoons milk; 2 teaspoons vanilla extract; ¼ teaspoon cinnamon (optional); ¼ cup sprinkles or decorating sugar (optional)

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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.

Puffy chocolate cookies with white icing and multicolored sprinkles on a plate.

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.

A thick, cakey cookie cut in half to show inside crumb.

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.

Icing instructions: mix icing ingredients together, dip cookies, place on rack, add sprinkles.

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.

Overhead view of iced and sprinkled cookies on a serving platter.

Frequently asked questions

Is espresso powder the same thing as instant coffee?

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.

Can I substitute butter for the shortening?

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.

Can I add fruit or nuts to this recipe?

Replace all or part of the 1 cup of chopped chocolate with the add-in's of your choice.

Do these cookies have another name?

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.

Closeup of chocolate cookie coated in white icing with multicolored nonpareil sprinkles.

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