ITALIAN CHOCOLATE SANDWICH COOKIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h5m
Yield 28 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar until light in color and fluffy. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.
- Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.
- Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.
- To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.
ITALIAN CHOCOLATE COOKIES
This recipe is from an Italian friend of mine and they are so good!
Provided by Sandy G.
Categories World Cuisine Recipes European Italian
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.)
- For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls, each about one-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired.
- To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner's sugar. Gradually add hot milk, beating until smooth.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 30.2 g, Cholesterol 22.1 mg, Fat 11.4 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 6.2 g, Sodium 142.8 mg, Sugar 16.5 g
ITALIAN CHOCOLATE CHIP COOKIES
This is sometimes known as meatball cookies. A must in our family at Christmas. Feel free to cut recipe in half. I usually bake about 150 dozen cookies at Xmas time to give away in cookie trays.
Provided by MYRAMANI
Categories World Cuisine Recipes European Italian
Time 50m
Yield 168
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium saucepan over medium heat, combine the butter and milk. Cook until melted, stirring occasionally. Set aside to cool.
- In a large bowl, stir together the flour, sugar, cocoa, baking soda, cinnamon, nutmeg and cloves. Stir in the milk mixture by hand until the dough is firm and not tacky. Mix in the chocolate chips and walnuts. Roll the dough into 1 1/2 inch balls and place onto the prepared cookie sheets. These cookies do not spread much, so you can place them fairly close together.
- Bake for 20 to 25 minutes in the preheated oven, until firm. Remove from baking sheets to cool on wire racks. Glaze with a thin confectioners' icing when cool to preserve freshness.
Nutrition Facts : Calories 88.9 calories, Carbohydrate 11.6 g, Cholesterol 6.3 mg, Fat 4.4 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 37.4 mg, Sugar 4 g
ITALIAN CHOCOLATE CHIP COOKIES
These Italian chocolate chip cookies are so festive and unique. The cookie dough balls are rolled in chocolate chips then dusted with confectioner's sugar. The perfect delicious treat for holidays or special occasions!
Provided by Dana Shrager
Categories Dessert
Time 47m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (175°C), and place rack in the middle of the oven.
- Put softened butter and sugar in a large bowl and mix together well with a wooden spoon. Add beaten eggs and vanilla and incorporate completely with the spoon.
- In a separate mixing bowl, stir the dry ingredients together: all-purpose flour, baking powder, and salt.
- Add half of the flour mixture to the wet batter and stir a little. Add the rest of the dry mix and incorporate completely.
- Place the mini chocolate chips on a plate. Roll a small spoonful of batter into a 1 to 1¼ inch ball with your hands or a cookie scoop. Then roll the dough ball in the chips, coating the sides and top of the ball well with chips. Making sure that the bottom doesn't have too many chips. The dough should be soft, slightly sticky, but still firm enough to roll.
- Place the balls on 2 large baking sheets lined with parchment paper. Leave room for the cookies to spread just a little. Bake for about 17 minutes or until the bottoms are light golden brown. The tops will stay pale-colored.
- Slide the whole sheet of parchment onto a cooling rack. Don't touch until the chips are cool and firm up. When cool, dust the tops of the cookies with powdered sugar and enjoy!
Nutrition Facts : Calories 137 kcal, Carbohydrate 21 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 12 mg, Sodium 59 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHOCOLATE ANISE COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h30m
Yield about 2 dozen
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips.
- Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 minutes.
- Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.
ITALIAN CHOCOLATE COOKIES
Make and share this Italian Chocolate Cookies recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Yield 96-120 cookies
Number Of Ingredients 14
Steps:
- Cream butter, then cream shortening.
- Add sugar and mix.
- Add remaining ingredients and mix well until smooth consistency.
- Roll a golf-ball size amount of batter into a ball.
- Place on greased cookie sheet. Bake at 325 degrees about 25 minutes.
- Keep checking to see if they are not too doughy, or too done.
- Frost with white frosting.
- Italian White Frosting: Beat egg whites until stiff.
- Add sugar and juice. Stir until completely mixed.
- Dip chocolate cookies into frosting mixture upside down, holding onto bottom.
- Place on waxed paper until frosting dries.
- When dried, put into covered containers.
- Makes enough frosting for approximately 10 dozen cookies.
Nutrition Facts : Calories 166.1, Fat 7.7, SaturatedFat 2.8, Cholesterol 19, Sodium 74, Carbohydrate 22.2, Fiber 1.5, Sugar 6.2, Protein 3.4
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