Description
Italian Chocolate Meatball Cookies are uniquely rich, soft chocolate cookies rolled into small balls and topped with a luscious chocolate glaze. These cookies combine warm spices and chopped walnuts for a delightful twist on classic chocolate treats, perfect for holiday gatherings or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 2 1/3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
Wet Ingredients
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup neutral oil (such as vegetable or canola)
- 1/2 cup milk
- 2 teaspoons vanilla extract
Add-Ins
- 3/4 cup chopped walnuts
- 1 cup mini chocolate chips
Icing
- 4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup milk
- Sprinkles, as needed
Instructions
- Preheat and Prepare: Preheat oven to 350°F and line two baking sheets with parchment paper. Set these aside ready for baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, salt, cinnamon, nutmeg, ground cloves, and allspice until evenly mixed. Set this aside.
- Beat Eggs and Sugar: Using a stand mixer or electric hand mixer with a whisk attachment, beat the eggs until frothy. Gradually add the granulated sugar and continue beating until the mixture becomes pale and thick, about 3-5 minutes.
- Add Wet Ingredients: Slowly drizzle in the neutral oil while mixing, followed by milk and vanilla extract. Mix until everything is thoroughly combined.
- Incorporate Dry Ingredients and Add-Ins: Using a wooden spoon, gently stir the dry flour mixture into the wet ingredients in two additions until smooth and no dry streaks remain. Then fold in the chopped walnuts and mini chocolate chips evenly throughout the dough.
- Rest the Dough: Cover the bowl with plastic wrap or a clean towel and let the dough rest for 30 minutes. This resting time helps hydrate the flour and mellow the dough.
- Shape Cookies: Using a teaspoon, roll the dough into small balls between your palms. Place each ball on the prepared baking sheets spaced about 2 inches apart to allow spreading.
- Bake Cookies: Bake the cookies at 350°F for 10 minutes, or until just set and still soft to the touch. Avoid overbaking to keep them tender.
- Cool Cookies: Let the cookies cool on the baking sheet for 3 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Icing: In a clean bowl, whisk together the powdered sugar, unsweetened cocoa powder, and about 1/2 cup milk until smooth and pourable like a glaze. Adjust with small amounts of milk or powdered sugar to reach the desired consistency.
- Glaze Cookies: Pour about 1 teaspoon of the chocolate glaze over each cooled cookie. Immediately top with sprinkles if desired while the glaze is still wet.
- Set and Serve: Allow the glaze to set before serving. Enjoy your Italian Chocolate Meatball Cookies fresh for the best taste and texture!
Notes
- For extra crunch, lightly toast walnuts before chopping and adding to the dough.
- If desired, substitute milk with almond or oat milk for a dairy-free option keeping flavor intact.
- Sprinkles add a festive touch but are completely optional.
- Keep baked cookies stored in an airtight container at room temperature for up to 3 days for optimal freshness.
- The glaze consistency is crucial; it should be thick enough to coat but thin enough to drizzle smoothly.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
