Rich, chocolatey, and spiced with warm Italian flavors — these classic Toto Cookies are a traditional treat often made for Christmas or special celebrations. They’re soft on the inside, slightly crisp on the outside, and topped with a sweet glaze that makes them irresistible with a cup of coffee or espresso.
Have you ever tried a chocolate cookie that tastes like a mix between cake and biscotti? These Italian Toto Cookies might just become your new favorite holiday treat!
Ingredients
For the Cookies:
- 3 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup chopped walnuts or almonds (optional)
- ½ cup milk
- ½ cup vegetable oil
- ½ cup strong brewed coffee (or water)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Glaze:
- 2 cups powdered sugar
- 3 tablespoons milk (add more if needed for consistency)
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder (optional, for chocolate glaze)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix the dry ingredients:
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Stir until evenly mixed. - Add the wet ingredients:
Make a well in the center, then add milk, oil, coffee, eggs, and vanilla extract. Stir together until a soft dough forms. - Add nuts (optional):
Fold in the chopped walnuts or almonds. The dough should be thick but slightly sticky. - Shape the cookies:
Roll the dough into small balls (about 1 inch each) and place them 2 inches apart on the baking sheet. - Bake:
Bake for 10–12 minutes, until the cookies are firm but still soft inside. Allow to cool completely on a wire rack. - Prepare the glaze:
In a small bowl, whisk powdered sugar, milk, vanilla, and cocoa powder (if using) until smooth and pourable. - Glaze the cookies:
Dip the tops of the cooled cookies into the glaze, let the excess drip off, and place them on wax paper to set.
Tips
- Add a pinch of black pepper for a bold, traditional Italian flavor.
- You can substitute coffee with espresso for a richer taste.
- Store in an airtight container for up to a week — they taste even better the next day!