Italian Chocolate Spice Cookies [Recipe]
Okay. So. If you have read the “About Me” section on this blog, you will know that I am one of 12 children. ‘Tis one of the greatest joys of my life. 🙂 I love it.
Now, here’s a thing: With 12 kids in the family, and ALL of them trained to be keen on traditions, we have a lot of family traditions that take place every year for the holidays. One of them being, 1-lb. chocolate bunnies for each person at Easter time.
That said, here’s another thing to note. 10 of those 12 children are girls. Which means, especially for the little ones, a lot of that 12-lbs of chocolate amongst us tends to get eaten *partially* and then the rest… Sits on the shelves until next year. That is, it does unless…
WE USE IT! 😀
I don’t know, are we the only ones with this problem? An excess of cheap chocolate bunnies laying around the house? If not, you can ignore the fact that the recipe I’m about to post is using bunnies, and you can just use chocolate chips. If you DO have this problem, however, meet your new best friend.
Italian Chocolate Spice Cookies.
Note: I made up this recipe and I am not Italian. Like at all. So what makes them Italian? Almost nothing, except that I created this recipe to mimic a cookie that I tasted with a GREAT cappuccino at a local Italian cafe… And to call them Italian makes them sound 50% more exotic and refined. So there you go. The perfect explanation.
Italian Chocolate Spice Cookies
Makes 55 cookies.
3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup butter
1/2 cup strong coffee, cooled
1 teaspoon vanilla
1/2 cup chopped or ground walnuts
3 c. chopped Easter bunny (or chocolate chips, dark or milk)
(Combine in a separate bowl)
1 c. sugar
1/4 c. cocoa
1/4 c. ground walnuts
1 tsp. cinnamon
In a large bowl, stir together flour, granulated sugar, baking powder, cocoa, cinnamon, and cloves. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
In a medium bowl, whisk together eggs, cooled coffee, and vanilla. Pour egg mixture into flour mixture and stir to combine. Stir in nuts and chocolate chunks. If necessary, cover and chill dough until easy to handle (1 to 2 hours).
Preheat oven to 375 degrees F. Shape dough into walnut-sized balls (about 1 1/4 inches in diameter) and roll in the topping mixture. Place balls about 2 inches apart on non-stick or parchment-lined cookie sheets. Bake for 8 to 10 minutes or until edges are firm. (Cookies may still appear soft; do not over bake!) Transfer cookies to a wire rack and let cool.
To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days. Or freeze cookies for up to 3 months.
– Use the extra topping mixture to make your next batch of cookies, or, sprinkle it over hot oatmeal in the morning instead of sugar. De-lish!
– 1 1-lb. Easter bunny should give you 3 cups of chopped chocolate, but that’s without the ears. I ate mine before I measured. 😀
– And then finally, these cookies are best served with a hot cappuccino.