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    Home » Italian Cookies » Italian Chocolate Spice Cookies

    Italian Chocolate Spice Cookies

    March 11, 2017 , Updated February 9, 2023 Maria 37 Comments

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    Italian Chocolate Spiced Cookies are stacked before a glass of milk.

    Do you like simple Italian cookie recipes? If you do, you will love these Italian Chocolate Spice Cookies.  These drop cookies are super moist with a wonderful cake-like texture. They also have the perfect proportion of cinnamon, cloves and nutmeg.

    A stack of Italian Chocolate Spice Cookies with a bottle of milk in the background.

     

    By definition, a drop cookie is one where the dough is collected (by a spoon or ice cream scoop) and placed or “dropped” onto the cookie sheet. It truly is one of the most straightforward kinds of cookies to make.

    An example of a classic North American drop cookie is, of course, the oatmeal chocolate chip cookie; if you are of Italian origin, you might be familiar with another drop cookie, Italian lemon knot cookies.

    Although I consider this recipe to be in the category of drop cookies, I will add one simple step to this simple process. I’ll explain in a minute.

    What do I need to make Italian Chocolate Spice Cookies:

    • Flour. We will be using all-purpose flour.
    • Cocoa.
    • Baking Powder.
    • Baking soda.
    • Salt. Just a pinch!
    • Cloves. 
    • Nutmeg.
    • Cinnamon.
    • Eggs. Room temperature.
    • Sugar. Granulated.
    • Milk.
    • Oil. 
    • Vanilla Extract. Always pure, if at all possible.
    • Orange zest. Organic, if possible.
    • Icing sugar. Optional. but it does add a touch of extravagance to this humble drop cookie.

    As far as accessories are concerned, it would help if you had a stand mixer (or a handheld one), a large mixing bowl, a whisk, a wooden spoon, and a medium-sized ice cream scoop.

    Finally, a parchment-lined cookie sheet makes the baking process a lot easier.

    A stack of 3 crinkle cookies nest to a bottle of milk.

    How to make Italian chocolate cookies

    The humble beginnings of this spice drop cookie recipe will have you sifting the flour, cocoa, baking powder, baking soda, salt, and spices together. 

    Set the dry ingredients aside and let’s whisk some eggs.

    I will usually whisk the room-temperature eggs on medium-high speed until they are frothy-looking. This takes about 3-4 minutes with the whisk attachment of the stand mixture.

    Add the sugar slowly. Continue to whisk until well combined and slightly thickened; another 3-4 minutes.
    Add the milk, oil, vanilla extract, zest and combine well.

    Soft dough in a bowl.
    Remove the bowl from the stand mixer and add the sifted dry ingredients to the wet ingredients. Mix with a wooden spoon until well combined. Since the dough is soft, I will usually refrigerate it for about 30 minutes or so.

    Drop cookies on a cookie sheet.
    Portion and drop the dough on a lightly floured surface.

    Drop cookies rolled in icing sugar.

    This is where I add an extra step; I roll each cookie drop between the palms of my hands before I roll them in icing sugar. You could, of course, frost these cookies, or you can also leave them plain.

    It really is up to you!

    My preference with these orange chocolate cookies is the crinkle look hence the rolling in icing sugar.

    The last thing to do is place them on a baking sheet lined with parchment paper and bake. In just 8 minutes, this is what will come out of the oven…

    Italian Chocolate Spice Cookies on a cooling rack.

    Once again, these are mildly spiced, not-too-sweet cookies. Now, if you are looking for a decadent, rich cookie, I would refer you to these dark chocolate espresso snowcap cookies.

    You can tell that these drop cookies truly have moist, cake-like qualities.

    The chocolate interior of a cookie is seen.

    Tips

    • The dough batter can be refrigerated for up to 24 hours before being baked.
    • Dust the palms of your hands with a bit of powdered sugar if you find that the dough is too sticky.
    • These chocolate cookies have a wonderful dome-shape; make sure to leave enough space in between the cookies on the parchment paper (1½-2 inches)
    • Personal preference will dictate the total amount of time spent in the oven. The longer they stay in the oven, the more drier they become. Given the variation of oven temperatures, do a test run with one cookie to figure out the exact baking time in your oven.

    Can I freeze these cookies?

    Although these baked cookies can be kept in the freezer for up to 3 months, when thawed, they will not look as nice as freshly baked because of icing sugar.

    A better option is to portion the cookie dough and flash freeze them for a couple of hours. Then transfer the raw balls of cookie dough in an airtight container in a single layer; separate each layer with a wax paper sheet; cover, label and freeze. When you need them. simply thaw overnight in the refrigerator, roll in powdered sugar and bake. 

    Italian cookie recipes

    If you are looking for more traditional Italian cookie recipes, try these ricotta cookies, my nonna’s pizzelle, or these S cookies. Along with these thin festive cranberry biscotti and this recipe for the best almond biscotti, you are ready to create a delightful Christmas cookie box sure to delight family and friends.

    A close up of Italian Chocolate Crinkle Cookies.

    Recipe inspiration

    If you like these “old style” Italian cookie recipes, I have the perfect cookbook for you -Sweet Maria’s Italian Cookie Tray!  This is where I adapted this recipe from.

    My friend’s recommendation introduced me to this cookbook over a decade ago. It is a paperback cookbook with no pictures, but it has plenty of delicious recipes!

    I remember my mom making something similar to this cookie, but unfortunately, I have no written recipe.  So I made some changes to Sweet Maria “Chocolate Clove Drops,” trying to get closer to what Mom used to make. I modified the proportions of spices and cocoa; I replaced the shortening with vegetable oil and added orange zest because I remember my mom’s cookies had orange zest.

    Another variation of this cookie incorporates nuts and coffee, but that one will have to wait for now.

    These Italian chocolate cookies can be enjoyed year-round with a cool, refreshing glass of milk.

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria 

    ★★★★★ If you have made these Chocolate Italian Cookies, I would love to hear about it in the comments below and be sure to rate the recipe!

    A stack of three Italian Chocolate Cookies with a bottle of milk in the background.

    Recipe

    A stack of 3 crinkle cookies nest to a bottle of milk.

    Italian Chocolate Spice Cookies

    Do you like simple Italian cookie recipes? If you do, you will love these Italian Chocolate Spice Cookies.  These drop cookies are super moist with a wonderful cake-like texture. 
    4.89 from 9 votes
    Print Save RecipeSaved! Pin Rate
    Course: cookies
    Cuisine: Italian
    Prep Time: 30 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 38 minutes minutes
    Servings: 36 servings
    Calories: 81kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 2½ cups all purpose flour 355 grams
    • ⅓ cup cocoa 28 grams
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • pinch salt
    • ½ teaspoon ground cloves
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cinnamon
    • 2 eggs room temperature
    • ¾ cup granulated sugar
    • ½ cup milk
    • ⅓ cup vegetable oil
    • 1 teaspoon pure vanilla extract
    • zest of 1 orange

    for rolling cookies

    • ⅔ cups icing sugar

    Instructions

    • In a medium mixing bowl, sift together flour, cocoa, baking powder, baking soda, salt and the spices. Set aside.
    • In a large bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until nice and frothy (about 3-4 minutes).
    • Slowly add sugar. Continue to whisk until well combined and slightly thickened..
    • Add the milk, oil, extract, and the zest. Combine well.
    • Remove bowl from stand.
    • Add the sifted dry ingredients and mix with wooden spoon until well combined, dough will be soft.
    • Refrigerate for 30 minutes.
    • Preheat the oven to 350℉. Position rack to middle.
    • Line baking sheets with parchment paper.
    • Scoop dough with medium sized cookie scoop and drop on a lightly floured surface.
    • Roll each piece into a smooth ball and then roll in icing sugar.
    • Place on baking sheet about 2 inches apart. Continue to roll until all of the dough is used.
    • Bake for about 8-10 minutes or until firm to the touch.
    • Transfer to wire racks to cool completely.
    • Cookies can be stored in an airtight container for 1-2 days.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    • The dough batter can be refrigerated up to 24 hours before being baked.
    • Dust the palms of your hands with a little powdered sugar if you find that the dough is too sticky.
    • These chocolate cookies have a wonderful dome-shape; make sure to leave enough space in between the cookies on the parchment paper (1½-2 inches)
    • Personal preference will dictate the total amount of time spent in the oven. The longer they stay in the oven, the drier they become. Given the variation of oven temperatures, do a test run with one cookie to figure out the exact baking time in your oven.
    Can I freeze these cookies? Although these baked cookies can be kept in the freezer for up to 3 months, when thawed, they will not look as nice as freshly baked because of icing sugar.
    A better option is to portion the cookie dough and flash freeze them for a couple of hours. Then transfer the raw balls of cookie dough in an airtight container in a single layer; separate each layer with a wax paper sheet; cover, label and freeze. When you need them. simply thaw overnight in the refrigerator, roll in powdered sugar and bake. 
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *recipe adapted from Sweet Maria's Italian Cookie Tray

    Nutrition

    Serving: 1serving | Calories: 81kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 20mg | Potassium: 51mg | Sugar: 6g | Vitamin A: 20IU | Calcium: 17mg | Iron: 0.6mg
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    This recipe was originally published on March 11, 2017 and updated on December 3, 2018 with updated content, photos and a video. 

     

     

     

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    Filed Under: Christmas, Cookies, Italian Cookies

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Mia

      November 10, 2023 at 7:21 pm

      5 stars
      Came out a perfect mix of sweet and spiced! Soft and chewy

      Reply
      • Maria

        November 10, 2023 at 8:44 pm

        Thanks so much Mia! Enjoy 🙂

        Reply
    2. Colette

      October 30, 2022 at 5:28 pm

      5 stars
      Wow these cookies are delicious, thank you for this recipe! Low in fat content and not too sweet, but a flavour bomb of spices and chocolate! I didn’t have a medium cookie scoop, just a melon baller, so I used that – little 1 inch balls. They turned out soft and delicious after 8 minutes in the oven. I ended up with 5 scrumptious dozens. What is the normal size of the cookie scoop that is generally used for them?

      Reply
    3. Carolyn Immordino MacLeod

      October 30, 2022 at 10:44 am

      My Sicilian aunt made a similar with coffee and walnuts. A favorite of mine. Thanks for sharing this.

      Reply
      • Maria

        November 01, 2022 at 8:18 am

        My pleasure Carolyn! Thanks for stopping by.

        Reply
    4. Dorothy

      October 30, 2022 at 9:52 am

      Love your recipes! These sound delish–but what is icing sugar?

      Reply
      • Maria

        November 01, 2022 at 8:20 am

        Thanks for your interest, Dorothy. It is also referred to as powdered sugar or confectioners’ sugar. Thanks for stopping by.

        Reply
    5. Cara

      September 06, 2022 at 12:58 pm

      What is the Italian name for these Italian Spice Cookies?

      Reply
      • Maria

        September 13, 2022 at 1:04 pm

        Thanks for your interest Cara. Are you thinking of tetu cookies? I’ve also heard them refer to as toto cookies.

        Reply
    6. Amy

      December 19, 2021 at 11:37 pm

      These are awesome cookies! I used almond milk (I can’t have dairy) and was worried they wouldn’t taste right but they were so good!

      Reply
      • Maria

        December 21, 2021 at 6:34 pm

        Thanks so much for sharing Amy! So happy to read this!

        Reply
    7. Cheryl Forino

      March 11, 2021 at 7:48 pm

      Hello Maria,

      I love your recipes. They’re very similar to my family’s recipes. I made your ricotta pie last Easter and it was delicious!!

      I remember growing up with these cookies at my Noni’s house. I believe she made her with nuts. Can I add nuts to this recipe?

      Reply
      • Maria

        March 11, 2021 at 7:51 pm

        Thanks so much for your kind words Cheryl. Although I have not tried, I think the addition of nuts will make it a great cookie! Would love to hear about your results if you do decide to try it. Thanks so much for stopping by, appreciate it!

        Reply
    8. Caroline

      December 28, 2020 at 8:59 am

      Hello. I’m new to your site. My daughter made the chocolate biscotti with hazelnut and I fell lin love with them. Here is my question. I was looking at the recipe for the Itailian chocolate spice cookie. Years and years ago someone I knew her relative made a cookie that was like this but no orange and they had pepper in them. Her relative would not give her the recipe. Would you happen to know this cookie? Thank you so much in advance for helping me and I am subscribing to your site. Everything looks lovely.

      Reply
      • Maria

        January 04, 2021 at 9:15 am

        Thanks so much for your lovely comment Caroline. There are many variations of these Italian Chocolate Cookies. This chocolate cookie recipe has pepper listed in the ingredients. Perhaps it ressembles the cookie you are looking for. Enjoy!

        Reply
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    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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