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. They're a perfect delicious treat for holidays or special occasions!
These cookies have a crumbly, soft texture. It’s a wonderful vehicle for the decadent chocolate chips, so be sure to use a good-quality dark chocolate.
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Why You'll Love This Recipe
- This special recipe comes from a family in rural Tuscany we met while vacationing there.
- It’s a twist on the classic cookie with chocolate on the outside rather than in the dough.
- These cookies look beautiful on a holiday cookie tray.
Dana's Note: This recipe comes from a trip to Italy where my family and I stayed in rural Tuscany. We met a local named Michela who was selling homemade soap and biscotti (cookies in English). These biscotti were not the hard, long cookies found at American coffee houses. My kids and I fell in love with Michela's "biscotti con gocce di cioccolato" - little round cookies with a crumbly texture speckled with bittersweet mini chocolate chips. Michela told us this recipe came from her grandmother and was generous enough to scribble down the recipe for me in Italian with the only instructions of “mix it all together.”
We were very excited to test out the recipe when we got back home from the trip. With some help from Google translate and a little faith, we were able to recreate these delicious little cookies. I’m so grateful that Michela shared her family’s recipe so I can share them with you.
Ingredient Notes
See the recipe card below for a complete ingredient list and measurements.
Jump to RecipeYou only need a few simple ingredients for these fresh baked cookies.
- Unsalted butter - You will need ½ a stick at room temperature.
- Baking powder - Not to be confused with baking soda. Make sure it’s not expired.
- Bittersweet or semi-sweet MINI chocolate chips - It’s important to use a good quality chocolate here. I used Callebaut from Surfas. Other brands that make minis that I've used include Ghirardelli and Enjoy Life.
- Confectioner's sugar - For dusting the cookies after baking.
Step by Step Photos
See the recipe card below for complete directions.
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ONE: Preheat oven with the rack in the middle.
TWO: For the wet ingredients, mix butter and sugar together in a medium bowl, then add beaten eggs and vanilla. Mix until just combined.
THREE: For the dry ingredients, sift them together in a separate bowl.
FOUR: Add dry ingredients to the wet and stir in batches.
FIVE: Roll cookie dough into the chocolate chips.
SIX: Bake for about 17 minutes.
SEVEN: Allow to cool, then dust with powdered sugar.
Top Tips
- Use good quality chocolate chips.
- Mix together with a wooden spoon rather than a hand mixer.
- Bake until the bottoms are golden brown, but the tops should still be pale.
- Don’t touch the cookies until the chocolate is cool and has firmed up.
Make ahead
If you want to make these Italian chocolate chip cookies ahead of time, you can make the dough and roll out balls in the chocolate chips, then freeze in a freezer bag. When ready to cook, add to a baking sheet. Cook time will need to be a little longer for frozen dough.
Storage and Reheating
How to store: Store these cookies in an airtight container at room temperature for several days.
Other dessert recipes
- Spritz Sprinkle Cookies: Grandma's Tradition Continues
- Easy Passover Macaroons: A Little Coffee Enhances the Chocolate
- Passover Flourless Chocolate Cake with Nutella
- Easy, Mini Chocolate Croissants & Life is Bittersweet
Frequently Asked Questions
Yes. You can double this recipe. Make sure to give the cookies space to spread. You will have to bake in more batches.
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Recipe
Italian Chocolate Chip Cookies
Equipment
- Wooden spoon
Ingredients
- 4 tablespoons unsalted butter room temperature, 50 grams or ½ stick
- 1 cup granulated white sugar 200 grams
- 2 large eggs beaten
- 1 teaspoon real vanilla extract
- 2½ cups all-purpose unbleached flour 300 grams
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1½ cups good-quality bittersweet or semi-sweet MINI chocolate chips I used Callebaut from Surfas
- Confectioner's sugar for dusting
Instructions
- 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!
Notes
- Make ahead: If you want to make these cookies ahead of time, you can make the dough and roll out balls in the chocolate chips, then freeze in a freezer bag. When ready to cook, add to a baking sheet. Cook time will need to be a little longer for frozen dough.
- How to store: Store these cookies in an airtight container at room temperature for several days.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimation only.
sherilyn says
These are DELICIOUS and everyone loves them!!! You need to use the mini chocolate chips as the recipe calls for. If you use the bigger chips they are more like chocolate chip cookies. With the smaller chips on the outside of the cookie (not inside) you taste more of the dough inside and the chips and powdered sugar really stand out and the flavors come together!
Dana Shrager says
So glad they were enjoyed by all. Thanks for letting me know!
Teri Caiazzzo says
Hi Dana,
I tried these cookies before Christmas, just to make sure I could get them right. They're easy and delicious and now I wonder why we spend so much for them in a pastry store lol. They really don't take much to bake, but I think I have to cut down the size I don't get as many as you do. Anyway, thank you for this great recipe. Now it's time for me to bake.
Shelly Kramer says
Hi Dana. I found my way here via a comment you left on my friend Dan Fogarty’s Instagram post. You know how that internet rabbit hole is! Anyway, I found my way to these biscotti cookies and loved the story behind them. I can’t wait to make them!!!
PS I love the topics you cover here. I have a site devoted to women at midlife (Middle Chicks), and would love to syndicate some of your writing if you ever like to do that. I have a big digital footprint, so it might give your content some more eyeballs. Check me out and let me know if you’re interested. Easiest way to find me is shelly@v3b.com. (Or @shellykramer @middle_chicks)
Thanks again for this great recipe!!
Dana says
Hi Shelly- It’s great to meet a friend of Dan. You can see from this post that Dan and I share a love of travel and food. Thanks for visiting my blog and hope you enjoy the cookies. I’ll check out what you are doing and let you know if I see a way to collaborate. Glad to meet you, Dana
Saida says
I made these cookies/biscotti they are very good crumbly cookie. We are all crazy about them here. Thanks for sharing.
Dana @ Foodie Goes Healthy says
So glad to hear. Thanks for letting me know. Enjoy!
adora semeraro says
Love this site! more cookie recipes PLEASE!!!!!!!!!!!!!!!!!!!!!
Dana says
Thanks for stopping by to let me know. I have many new recipes in the works, so stay tuned.
michele says
I hope you had an amazing time Dana. It sure looks like you did! xoxo
Dana says
Hi Michele- thanks for being a supportive reader. Hope to see you soon.
Nancy Rose Eisman says
Dana, your biscotti were perfecto! Thanks for sharing your culinary adventures with us.
Dana says
Hi Nancy- thank you for stopping by and checking out what I've been up to. Great to see you again last weekend.
Sharon @Cheesy Pennies says
These cookies tasted just as good as they look in your photos...can't wait to see what other treats you'll be sharing.
Dana says
Hi Sharon- nice to see you yesterday. Glad you enjoyed the cookies!
Tuscan Drivers says
As someone who grew up eating "nonna's" cookies, your post brings back good memories. My dad and I enjoyed getting to know you and your family and driving you around while in Italy.
Dana says
Andrea- thank you for your lovely comment and for visiting my blog. It was a pleasure to spend time with both you and your dad. I hope my stories and recipes do a good job of representing life in the Garfagnana/Lucca region.
Danna says
They look wonderful! I can't wait to make them.
Dana says
Thanks Danna
shockinglydelicious says
Those cookies look fantastic! Bring them to a FBLA meeting! (please)
Dana says
Yes, I plan on it. Looks like we're going to have a nice selection of desserts to go with our grilling!
Judy at Two Broads Abroad says
Italy seems to be the place to go this year. Wonderful post. Can't wait for more of your adventures...and recipes.
Dana says
Judy- likewise. Thanks for stopping by to check out my post. Looking forward to seeing you Saturday and to enjoying your dessert as well.