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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.
Prep Time 30 minutes
Servings 55 cookies
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.