Okay, so before I dive in too deep: These cookies are called “Italian chocolate spice cookies” because I created this recipe after tasting something similar (a fudgy, spicy cookie) alongside a cappuccino at a local Italian cafe.
Here’s my disclaimer, however: I’m not Italian. So before we get too excited, I’m going to just tell you right off the bat, these are not “Straight from the motherland” if that’s what you came here to see! The flavour profile of these cookies is incredible, however, and to me, tastes Italian… so, the I think the name seems appropriate and fitting.
The “Real” Italian Chocolate Spice Cookies
Upon a little Google search, I have discovered that there are other recipes out there for Italian chocolate spice cookies that may in fact be the type of cookies that I created this recipe to mimic. They are called “Tetú” or “Toto,” and are apparently often covered in a sweet glaze, rather than my crunchy sugar/nut mixture. I would love to try them!
The perfect blend of chocolate, coffee, sugar and spice
This cookie recipe is the perfect blend of chocolate, coffee, sugar and spice. They are fudgy and soft, but packed with added richness of flavour by the addition of coffee, then enhanced even more by cinnamon and cloves, and then filled with chunks of ooey-gooey chocolate to make the experience that much better.
A fun note about the making of this recipe
If you have read the “About Me” section on this blog, you will know that I am one of 12 children, which has been one of the greatest joys of my life. My family has always been keen on making and keeping traditions, and we have a lot of them that take place every year for every holiday, such as our 1-lb. chocolate bunnies for each individual to enjoy at Easter time.
Now, it may be worth noting that in my family, 10 of the 12 children are girls. Which usually meant (especially when the youngest girls were little) that a lot of partially eaten chocolate bunnies got left in the fridge, and they never seemed to find a purpose.
That is… until we decided to use them!
Making Italian *Easter* chocolate spice cookies
Yes, you guessed it. The chocolate chunks I have used in this recipe are in fact, from a chopped up leftover Easter bunny. That said, I would recommend going for a higher quality chocolate than that, but if you’ve got a leftover bunny to use up, feel free. They came out completely delicious.
Italian Chocolate Spice Cookies
These fudgy, spicy cookies are coated in cinnamon, nuts, and sugar and are delicious served alongside a hot cappuccino or espresso.
Ingredients
- 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
- 2 eggs
- 1/2 cup strong coffee or espresso cooled
- 1 teaspoon vanilla
- 1/2 cup chopped or ground walnuts
- 3 c. chocolate chunks chopped
Topping Mixture:
- 1 c. sugar
- 1/4 c. cocoa
- 1/4 c. ground walnuts
- 1 tsp. cinnamon
Instructions
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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.
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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).
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In a small separate bowl, combine the topping ingredients and set aside.
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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 wire racks to cool.
Recipe Notes
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.
What to do with leftover topping:
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!
Used in this recipe:
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I think am going to try to make those.
These sound great and I can't wait to try them. I love your blog i've never spent so long browsing a blog before, thank you for sharing such wonderful content. Happy New Year to you. 🙂