Italian Chocolate Chip Cookies

Name: Italian Chocolate Chip Cookies
Prep time: 30 min
Cook time: 17 min
Total time: 47 min
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

Jump to Recipe Print Recipe

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
Recipe
Comments

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

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.

Linger at Dana's Table a little longer for more free recipes.

Subscribe to my newsletter, and follow along on Facebook, Instagram, and Pinterest for the latest updates.

Recipe

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!

4.84 from 12 votes

Print Pin Rate

Course: Dessert

Cuisine: Italian

Keyword: chocolate, cookies, dessert

Prep Time: 30

Cook Time: 17

Total Time: 47

Servings: cookies

Calories: 137kcal

Author: Dana Shrager

Equipment

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.