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Italian Chocolate Spice Cookies Recipe

Italian Chocolate Spice Cookies Recipe is an easy one-bowl chocolate cookie that is soft and cake-like with plenty of chocolaty flavor and a hint of warm spice. This is an old family recipe you will love.

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 24 servings
Calories: 131 kcal
Course: Dessert
Cuisine: Italian

Ingredients

  • 2 cups all-purpose flour
  • ⅓ cup cocoa powder
  • 2 teaspoons baking powder
  • 1 pinch salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 2 eggs room temperature
  • ¾ cup granulated sugar
  • ½ cup milk
  • ½ cup butter melted and cooled
  • 4 ounces bittersweet chocolate melted and cooled
  • Zest of 1 orange optional
  • Powdered sugar for rolling cookies

Instructions

    Cup of Yum
  1. In a large bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed until nice and frothy (about 3-4 minutes). Slowly add sugar. Continue to whisk until well combined and slightly thickened. The mixture will be pale yellow and light.
  2. Add the milk, butter, melted chocolate, vanilla extract, and zest (if using). Mix until well combined. Remove the bowl from the stand mixer.
  3. Sift in the dry ingredients (flour, cocoa powder, baking powder, salt, and spices) over the mixture of wet ingredients and mix with a wooden spoon or rubber spatula until well combined. At this point, the dough will be soft.Cover and refrigerate for 30 minutes.
  4. Meanwhile, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
  5. Take the dough out of the fridge and scoop the dough with medium-sized cookie scoop. Roll the dough into a ball with floured hands.
  6. Roll each dough ball into a smooth ball and then roll in a small bowl of powdered sugar (icing sugar). Place on baking sheet about 2 inches apart. Continue to roll until all of the dough is used.
  7. Bake for about 10 minutes or until firm to the touch. Transfer to wire racks to cool completely. Enjoy slightly warm, or room temperature. 

Notes

  • Using room temperature ingredients (especially butter and eggs) for the Italian chocolate spice cookies ensures a soft and uniform cookie dough. They will also bake more evenly this way.
  • Make sure to chill the cookie dough before baking to make sure the cookies hold their shape.
  • You’ll need to keep an eye on them to ensure they don’t get too dark. This is sometimes tricky for chocolate cookies since they are already dark in color.
  • I baked them for about 10 minutes.
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  • The dough batter can be refrigerated for up to 24 hours before baking. These cookies will freeze for about 3 months in a freezer bag or airtight container. You can also store the chocolate spice cookies in a sealed container on the countertop for 1-3 days.

Nutrition Information

Calories 131kcal (7%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 11mg (4%) Sodium 74mg (3%) Potassium 70mg (2%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 129IU (3%) Vitamin C 0.001mg (0%) Calcium 33mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 24servings

Amount Per Serving

Calories 131

% Daily Value*

Calories 131kcal 7%
Carbohydrates 18g 6%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 11mg 4%
Sodium 74mg 3%
Potassium 70mg 1%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 129IU 3%
Vitamin C 0.001mg 0%
Calcium 33mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.