Italian Chocolate Cookies
About 29 years ago I had my first state of these wonderful little chocolate cookies. My future mother-in-law made these chocolate mocha cookies. She prided herself in making authentic Italian everything, and still does.
I’ve made these often through the years because they make so much. If you’re invited to a cookie exchange be sure to bring these. The recipe makes 110 one inch cookies. They’re excellent to have with coffee or at the end of the festivities.
What’s fun about the recipe is that it is written as if you were in the early 60’s. Not many of you remember 5¢ Hershey Bars. It’s the normal sized candy bar.
- 2 cups Coffee liquid
- 1 cup Hershey’s cocoa Powder
- 3 5¢ Hershey Bars, broken
- 2 cups granulated sugar
- 1 cup, 2 sticks, butter
- 1 cup ground walnuts
- 1 teaspoon fresh lemon juice
- 1 teaspoon Mexican vanilla
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 6 – 6 ½ cups all purpose flour
- 2 teaspoons baking powder
- Pinch of salt
Preheat the oven to 350.
In a large 6 qt pot, melt the butter and coffee. Add the chocolate and stir till melted. Add the Cocoa and sugar. Stir till dissolved. Add lemon juice and Mexican vanilla.
Meanwhile, to the 6 cups of flour add the cinnamon, cloves, baking powder and salt. Mix till blended. Add the flour to the mixture stirring to make it incorporate. Add the nuts and finish mixing. Roll the dough into one inch balls and place on an ungreased cookie sheet an inch apart.
Bake at 350 for 10 minutes. Cool on a wire rack. Frost.
- 3 ¾ cups confectioner sugar.
- Enough water to make a runny coating
In a Large bowl mix the ingredients with a whisk. Add cookies about 10 at a time with tops down first into the mixture. Using tongs, turn and drain the cookie. Place on cookie rack with freezer paper underneath to dry.
When dry, store in plastic containers.