These Italian chocolate cookies are a classic Christmas treat. Also known as meatball cookies, the rich chocolate walnut flavor is SO tasty! The recipe is easy to make, too.
Don't be turned off by the name of these adorably sweet Italian treats! Meatball cookies have no meat in them. Instead, they are rich cocoa cookies with warm spices and crunchy walnuts, all covered in a smooth chocolate icing!
Not only are the flavors irresistible, but these little cookies are incredibly easy to make, and they're perfect for adding to Christmas cookie tins and dessert platters.
The specific history of Italian Chocolate Meatball Cookies is not well documented, however, these spiced chocolate treats have become a cherished part of Italian-American traditions.
This beloved family recipe is often passed down through generations and continues to be enjoyed at weddings, holidays, and family gatherings!
Why You'll Love This Recipe
- One bowl recipe, and no mixer is needed. Because there isn't any butter in the dough, skip the mixer - you can easily stir everything together.
- Fun baking project for kids. Get your kids or grandkids involved - It's fun for kids to dip the cookies in chocolate!
- An easy and affordable homemade gift to share. The lack of butter makes this recipe really budget friendly!
Make a few batches, then wrap the Italian chocolate cookies in nice food storage containers or cellophane bags. You can gift them to your neighbors, family, and/or coworkers.
If you love these Italian chocolate cookies, you might want to make Chocolate Spritz Cookies next!
Ingredients
See ingredient substitutions in the next section. ⬇️
To make the Italian chocolate cookies, you'll need:
- white granulated sugar
- water
- 2 large eggs
- vegetable oil
- unsweetened cocoa powder: Use regular unsweetened cocoa or Dutch process.
- all-purpose flour
- spices: You'll need ground cinnamon, ground cloves, and some orange zest.
- baking powder - If it's been in your pantry for more than 4 months, it's a good idea to test your baking powder before using it.
- chopped walnuts
📖 Time-Saving Tip - Testing Baking Soda or Baking Powder for Freshness
This simple little test can save you time and money, because if your leavener is expired, whatever you're baking wont rise in the oven! This test works for baking soda and baking powder:
- Add about ½ teaspoon of baking soda or powder to a small bowl. Stir in an equal amount of an acidic ingredient, like vinegar or citrus juice.
- If the solution doesn't start to bubble immediately, it's time to replace your leavener.
For the chocolate coating, you'll need:
- unsweetened cocoa powder
- powdered sugar
- milk
- vanilla extract
Substitutions and Recipe Variations
- Vegetable Oil: You can use any neutral flavor of cooking oil for this recipe. Canola oil is a good substitute. I haven't tested the recipe using melted butter or ghee, but they should also work.
- Eggs - If you want to use an egg substitute, I can't guarantee that it will work, but you can try it! For tips and suggestions, read my article on Egg Substitutes for Baking.
- White Sugar: To cut down on the calories of the Italian chocolate cookies, feel free to use a cup-for-cup granulated sugar substitute. Monk fruit sugar is a good option.
- All-Purpose Flour: If you'd like to make gluten-free meatball cookies, substitute with a cup-for-cup gluten free all purpose flour. Popular brands are Bob's Red Mill and King Arthur Flour.
- Cinnamon, Cloves and Orange Zest: These are essential to this recipe! These cookies will not have the same flavor without them.
- Baking Powder: Baking powder is essential for this recipe. Do NOT substitute with baking soda.
- Milk: You can use any type of dairy or non dairy milk.
How to Make Italian Chocolate Cookies
This is a summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Make the cookie dough. One of the best things about this recipe is how easy it is to make. You can mix everything together in ONE bowl, without an electric mixer!
- Arrange dough on baking sheets. It's helpful to use a small scoop for portioning the dough. This ensures that all of the chocolate cookies bake evenly.
- Bake and cool the Italian chocolate cookies. It's important to let them cool completely before dipping them in icing.
- Dip in chocolate icing.
Liz's Tips for the Prettiest Cookies
- Use a cookie scoop - This will give you perfectly shaped cookies! You can then roll them in your hands to keep them circular.
- Allow the baked cookies to cool completely before dipping them in chocolate.
- Allow chocolate icing to set before storing the cookies. It takes about 2 hours for the chocolate coating to set up. You can speed up the process by chilling the chocolate covered cookies in the fridge.
- Get creative with decorations! While the classic chocolate icing is delicious, feel free to get creative with decorations.
Roll them in chopped nuts, sprinkles, or colored sugar, or add some flaky salt on top of the frosting before it sets. This adds an extra layer of flavor and visual appeal.
Storing and Freezing
Storing: You can store these chocolate Italian Cookies for up to 4 days in an airtight container at room temperature.
Freezing:
Italian chocolate cookies can be frozen for up to 3 months. However, it's best to freeze them without chocolate coating.
A day before you plan to serve them, allow them to thaw in a covered container at room temperature. When they are completely thaw, then dip them in the chocolate icing.
Other Chocolate Cookies to Make
- Chocolate Crinkle Cookies
- Mint Chocolate Cookie Recipe
- Hot Cocoa Cookies With Mini Marshmallows
- Chocolate Caramel Cookies
Italian Chocolate Cookies (Meatball Cookies)
Ingredients
For the Cookies:
- 2 cups granulated white sugar
- ½ cup water
- 2 large eggs
- 1 cup vegetable oil
- 1 cup cocoa powder
- 4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon orange zest
- 3 teaspoon baking powder
- 1 cup chopped walnuts
Frosting:
- ½ cup cocoa powder
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉ and line baking sheets with parchment paper.
- To a large mixing bowl, add sugar, water, eggs and vegetable oil. Stir well to combine.
- Add cocoa powder, flour, cinnamon, cloves, orange peel, baking powder. Stir again, just until combined. Avoid over mixing, which can cause cookies to be dry.Stir in walnuts until combined
- Portion dough into tablespoon-sized balls. Arrange 1 inch apart on lined baking sheets.
- Bake in preheated oven for 10 minutes. Important: Allow cookies to cool completely before dipping in chocolate icing.
Icing the Cookies
- When ready to frost, add cocoa, confectioners sugar, milk and vanilla to a small bowl. Stir well to combine.
- Dip the top of the cookies into the chocolate mixture and place on a cooling rack so the excess frosting drips off.
- Let the cookies cool at room temp for at least 2 hours, until the icing hardens.
Helpful Notes and Tips From Liz
- It's important to allow the cookies to cool completely before dipping them in chocolate.
- It takes about 2 hours for the chocolate coating to set up. You can speed up the process by chilling the chocolate covered cookies in the fridge.
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