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Italian Chocolate Ball Cookies

Italian Chocolate Ball Cookies

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This is a recipe that my Sicilian grandmother would make every Christmas she would make literally hundreds of these cookies and give them out to friends and family. As a young child, I remember stealing these cookies Christmas Eve and eating them before dinner.  These cookies are so irresistible and delicious! Nonna used lard and butter in her recipe, that’s just what they did in those days. I’ve swapped out the lard for coconut oil and the butter for vegan butter. Otherwise I have left this recipe as is. Warning so it is not the healthiest recipe in my collection, but it’s certainly is festive, nostalgic, and a wonderful holiday treat. I hope this recipe brings you and your family as much joy as it has brought ours!
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Course Dessert
Cuisine Italian

Equipment

  • Baking Sheet
  • 2 mixing bowls
  • hand mixer or stand mixer
  • small offset spatula

Ingredients
  

  • ½ cup coconut oil room temp
  • ½ cup vegan butter room temp
  • 3 eggs
  • 1 cup organic sugar
  • ½ cup organic brown sugar
  • ¼ cup brandy
  • 1 tsp allspice
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ cup dark cocoa powder
  • 3 cups flour plus 1 cup to work with dough
  • 1 cup walnuts chopped

Frosting

  • 2 cups powdered sugar
  • ¼ cup water or plant-based milk

Instructions
 

  • Preheat oven to 325℉
  • Cream together the sugars, coconut oil and butter. Next, mix in eggs and brandy
    ½ cup coconut oil, ½ cup vegan butter, 3 eggs, 1 cup organic sugar, ½ cup organic brown sugar, ¼ cup brandy
  • In a separate bowl, combine allspice, nutmeg, cinnamon, salt, baking powder, dark cocoa powder, and flour.
    1 tsp allspice, 1 tsp nutmeg, 1 tsp cinnamon, ½ tsp salt, 2 tsp baking powder, ½ cup dark cocoa powder, 3 cups flour
  • Working with your hands, add one cup of dry mixture at a time to the wet mixture. Keep adding dry mixture until the dough is firm.
  • Next, using your hands gently work in chopped walnuts.
    1 cup walnuts
  • Next shape the dough into 1 inch long and 1 inch thick strips, cut strips into 1 inch pieces. Roll each piece into a ball and place them 3/4 inches apart on an ungreased baking sheet.
  • Bake at 325℉ for 15 minutes.
  • Cookies should be just firm on the outside and the center should be moist.
  • Frost with a simple frosting, 2 cups powdered sugar and ¼ cup water or plant-based milk.
    2 cups powdered sugar, ¼ cup water or plant-based milk
  • For a fun, festive flare, you can add candied sprinkles of any color.

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More About This Recipe

Tips for Making the Perfect Italian Chocolate Ball Cookies

  • Chill the Dough: If you want to make the dough ahead of time, wrap it in wax paper and refrigerate overnight. Chilling makes the dough easier to work with and enhances the flavor.
  • Shape with Care: Use your hands to gently roll the dough into small balls for even baking. A consistent size ensures they bake perfectly soft on the inside and firm on the outside.
  • Customize Your Frosting: Add a drop of almond or vanilla extract to the frosting for extra flavor. Finish with festive sprinkles for a pop of holiday color!
  • Use High-Quality Cocoa: A good dark cocoa powder makes all the difference in flavor. Look for one with no added sugars or fillers.

Tools You’ll Need

  1. Stand Mixer or Hand Mixer: For creaming the butter, coconut oil, and sugars together seamlessly.
  2. Baking Sheets: Non-stick or lined with parchment paper to ensure even baking and easy cleanup.
  3. Cooling Racks: Allow the cookies to cool completely before frosting for the best texture.
    Small Offset Spatula: Perfect for spreading frosting evenly.
Tried this recipe?Let us know how it was!