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.
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.
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
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.
- 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.
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.
Italian Chocolate Chip Cookies
- 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
- 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!
- 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.