Double Chocolate Glazed Italian Cookies
The Ultimate Festive Cocoa Treat
When it comes to holiday baking, few treats carry the same nostalgic charm and decadent satisfaction as Glazed Chocolate Italian Cookies. Known traditionally as Anginetti or Chocolate Totani, these pillow-soft, brownie-like rounds are a staple of celebrations. They strike the perfect balance between a moist, cake-like texture and a rich, cocoa-infused flavor profile that melts in your mouth. The true magic lies in the glossy chocolate glaze and the iconic crunch of rainbow sprinkles. Whether you are preparing these for a Christmas cookie exchange or a family gathering, this recipe is designed to deliver bakery-quality results.
The Essential Ingredients
- All-Purpose Flour: Provides the structural foundation, ensuring the cookies are sturdy yet tender.
- Unsweetened Dutch-Processed Cocoa Powder: The soul of the recipe, delivering a deep, dark, and sophisticated chocolate profile.
- Granulated Sugar: Essential for sweetness and maintaining moisture retention during the bake.
- Unsalted Butter (Softened): Creates a rich, fatty base for that signature “melt-in-your-mouth” quality.
- Large Eggs: The primary binding agent that gives these cookies their famous cake-like lift.
- Baking Powder: The leavening powerhouse that ensures beautiful, rounded mounds.
- Pure Vanilla Extract: A crucial aromatic that amplifies the complexity of the cocoa.
- Whole Milk: Adds necessary hydration and fat for a fudgy, never-dry interior.
- Confectioners’ Sugar: The base for a smooth, crackly chocolate glaze.
- Multi-Colored Sprinkles: For that nostalgic aesthetic and a delightful textural contrast.
Step-by-Step Preparation Guide
- Creaming the Base: In a large bowl, beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, followed by the vanilla extract.
- Sifting Dry Ingredients: Whisk together flour, cocoa powder, and baking powder. Sifting is vital to prevent bitter cocoa clumps.
- Combining the Dough: Gradually incorporate the dry ingredients into the wet mixture, alternating with whole milk. Mix until just combined to avoid developing excess gluten.
- Chilling: Refrigerate the dough for 30 to 60 minutes. This is the secret to maintaining a spherical shape and preventing spreading.
- Baking: Preheat oven to 350°F (175°C). Scoop tablespoon-sized balls onto parchment paper. Bake for 8–10 minutes until the edges are set.
- Glazing: Once cooled, dip the tops into a whisked mixture of confectioners’ sugar and milk. Top immediately with rainbow sprinkles.
Pro Tips for Perfection
Always use room temperature ingredients to ensure a perfectly emulsified batter. For the best SEO-friendly results in your kitchen, ensure your glaze consistency mimics thick honey so it coats the cookie without running off completely.
Serving Suggestions
Complete your dessert experience by pairing these cookies with a dark roast espresso or a creamy cappuccino. They also make a stunning addition to holiday dessert platters alongside white chocolate biscotti for a striking visual contrast.