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    Home » Recipes » Dessert

    Published: Jul 28, 2013 · Modified: Jun 8, 2022 by Dana · This post may contain affiliate links

    Italian Chocolate Chip Cookies

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    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!

    Two Italian chocolate chip cookies on a plate.

    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. 

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Step by Step Photos
    • Top Tips
    • Make ahead
    • Storage and Reheating
    • Other dessert recipes
    • Frequently Asked Questions
    • Italian Chocolate Chip Cookies

    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. 

    A collage with three photos: cookies, two women posing with a cookie jar, and a cookie jar.

    Ingredient Notes

    See the recipe card below for a complete ingredient list and measurements.

    Jump to Recipe

    You 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.

    Jump to Recipe

    A collage of images showing steps to make chocolate chip cookies.

    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.
    Baking sheet of cookies rolled in chocolate chips.

    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

    Can this recipe be doubled?

    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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    Two Italian chocolate chip cookies on a plate.

    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!
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    Course: Dessert
    Cuisine: Italian
    Keyword: chocolate, cookies, dessert
    Prep Time: 30 minutes
    Cook Time: 17 minutes
    Total Time: 47 minutes
    Servings: 30 cookies
    Calories: 137kcal
    Author: Dana Shrager

    Equipment

    • 2 mixing bowls
    • 2 Cookie sheets
    • Wooden spoon
    • Parchment paper

    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

    Calories: 137kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 59mg | Potassium: 83mg | Fiber: 1g | Sugar: 11g | Vitamin A: 22IU | Calcium: 18mg | Iron: 1mg
    « "No Recipe" Low-Sugar Refrigerator Strawberry Jam
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    Reader Interactions

    Comments

    1. Teri Caiazzzo says

      December 23, 2018 at 9:41 am

      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.

      Reply
    2. Shelly Kramer says

      December 09, 2018 at 5:28 pm

      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 [email protected]. (Or @shellykramer @middle_chicks)

      Thanks again for this great recipe!!

      Reply
      • Dana says

        December 09, 2018 at 7:05 pm

        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

        Reply
    3. Saida says

      April 14, 2016 at 11:12 am

      I made these cookies/biscotti they are very good crumbly cookie. We are all crazy about them here. Thanks for sharing.

      Reply
      • Dana @ Foodie Goes Healthy says

        April 14, 2016 at 11:14 am

        So glad to hear. Thanks for letting me know. Enjoy!

        Reply
    4. adora semeraro says

      August 23, 2013 at 7:55 am

      Love this site! more cookie recipes PLEASE!!!!!!!!!!!!!!!!!!!!!

      Reply
      • Dana says

        September 07, 2013 at 7:55 am

        Thanks for stopping by to let me know. I have many new recipes in the works, so stay tuned.

        Reply
    5. michele says

      August 06, 2013 at 9:21 pm

      I hope you had an amazing time Dana. It sure looks like you did! xoxo

      Reply
      • Dana says

        August 08, 2013 at 1:18 pm

        Hi Michele- thanks for being a supportive reader. Hope to see you soon.

        Reply
    6. Nancy Rose Eisman says

      August 06, 2013 at 9:10 pm

      Dana, your biscotti were perfecto! Thanks for sharing your culinary adventures with us.

      Reply
      • Dana says

        August 08, 2013 at 1:17 pm

        Hi Nancy- thank you for stopping by and checking out what I've been up to. Great to see you again last weekend.

        Reply
    7. Sharon @Cheesy Pennies says

      August 03, 2013 at 11:21 pm

      These cookies tasted just as good as they look in your photos...can't wait to see what other treats you'll be sharing.

      Reply
      • Dana says

        August 04, 2013 at 8:30 am

        Hi Sharon- nice to see you yesterday. Glad you enjoyed the cookies!

        Reply
    8. Tuscan Drivers says

      August 01, 2013 at 10:54 pm

      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.

      Reply
      • Dana says

        August 02, 2013 at 10:09 am

        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.

        Reply
    9. Danna says

      July 31, 2013 at 4:35 pm

      They look wonderful! I can't wait to make them.

      Reply
      • Dana says

        July 31, 2013 at 5:56 pm

        Thanks Danna

        Reply
    10. shockinglydelicious says

      July 29, 2013 at 1:01 pm

      Those cookies look fantastic! Bring them to a FBLA meeting! (please)

      Reply
      • Dana says

        July 29, 2013 at 4:11 pm

        Yes, I plan on it. Looks like we're going to have a nice selection of desserts to go with our grilling!

        Reply
    11. Judy at Two Broads Abroad says

      July 29, 2013 at 12:23 pm

      Italy seems to be the place to go this year. Wonderful post. Can't wait for more of your adventures...and recipes.

      Reply
      • Dana says

        July 29, 2013 at 4:14 pm

        Judy- likewise. Thanks for stopping by to check out my post. Looking forward to seeing you Saturday and to enjoying your dessert as well.

        Reply

    Trackbacks

    1. 12 Recipe Twists for National Chocolate Chip Cookie Day - May 15, 2014 | Chocolate Chip Cookie School says:
      May 13, 2014 at 6:16 AM

      […] Italian Cookies With Chocolate Chips – Another nod to the country who brought us Ghirardelli (brought him to San Francisco, where he made chocolate!) […]

      Reply

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    Dana's Table is the new home for recipes from Foodie Goes Healthy and Jewish Holiday Cooking. All the recipes you love are in one convenient place.

    I'm Dana, a recipe developer, avid cookbook collector, and food blogger since 2011. I come from a long line of amazing home cooks, and now I've been cooking up healthy-ish family meals and festive Jewish holidays for over 25 years. Grab a chair at the table so I can share my best recipes and strategies with you.

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