Soft Italian Chocolate Cookies

Soft Italian Chocolate Cookies

Adapted from Spoonful of Sugar
Makes 40 cookies
Author Wendy Sondov


  • 1 cup butter or vegetable shortening for desert-safe recipe, melted
  • 4 ½ cups all-purpose flour
  • ½ cup Dutch-process cocoa regular cocoa can be used but doesn’t taste as chocolaty
  • 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 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 confectioner’s sugar
  • 4 tablespoons milk
  • 2 teaspoons vanilla extract or vanilla paste for desert-safe recipe
  • ¼ teaspoon cinnamon optional
  • ¼ cup sprinkles or decorating sugar optional


  1. In a small bowl, microwave butter or vegetable shortening until melted. Set aside to cool slightly.
  2. In a large bowl whisk together flour, cocoa, baking powder, baking soda, cinnamon, and salt.
  3. In the bowl of an electric mixer, beat butter (or vegetable shortening) and sugar until combined, about 2-3 minutes.
  4. Mix in the eggs, yogurt, milk, and vanilla.
  5. Reduce speed of mixer and slowly add dry ingredients until just combined.
  6. Stir in raisins and/or mini chips.
  7. Chill in the refrigerator for 1 hour-overnight.
  8. When dough is chilled and ready to bake: Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  9. With a 2 tablespoon scoop, form golf-ball sized dough balls.
  10. Roll into a ball with a smooth surface (no raisins or chips on the outer surface or finished cookie will have “craters”).
  11. Place on prepared cookie sheet about 2” apart, and bake for 10-12 minutes. (Finished cookie balls will have surface cracks which should look dry when done.)
  12. Cool completely on wire racks before icing.
  13. 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)
  14. Hold bottom edges of cookie and dip 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.
  15. Place the cookies on wire rack to dry.
  16. Leave the cookies out several hours to overnight to allow the icing to set completely before wrapping.
  17. 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.

Packing Tips

Wrap pairs of cookies, with bottoms together, in plastic wrap. Place in airtight containers or ziplock bags.