Italian Chocolate Cookies

The recipe Italian Chocolate Cookies is ready in roughly 45 minutes and is definitely an amazing lacto ovo vegetarian option for lovers of Mediterranean food. One portion of this dish contains roughly 1g of protein, 2g of fat, and a total of 78 calories. For 10 cents per serving, you get a hor d'oeuvre that serves 48. It is brought to you by Allrecipes. Head to the store and pick up baking powder, walnuts, white sugar, and a few other things to make it today. 85 people have made this recipe and would make it again. Overall, this recipe earns a not so super spoonacular score of 10%. Try Eggless Italian Chocolate Cookies, Chocolate Dipped Italian Butter Cookies, and Ricciarelli, Italian Almond Cookies, and Tips for Gluten-Free Christmas Cookies for similar recipes.

Servings: 48

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375 degrees F (190 degrees C). Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.) For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls, each about one-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired. To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner's sugar. Gradually add hot milk, beating until smooth. Kitchen-Friendly View

 

Step by step:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture.

3. Add 1/3 cup milk, 1 teaspoon vanilla and nuts.

4. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.)

5. For each cookie, pinch off about 1 teaspoon dough.

6. Roll by hands into balls, each about one-inch in diameter.

7. Place on greased baking sheets. Do not flatten.

8. Bake about 10 minutes, until lightly browned.

9. Remove from baking sheets; cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired.

10. To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner's sugar. Gradually add hot milk, beating until smooth.

Nutrition Information:

covered percent of daily need

 

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