#1,715: Soft Italian Chocolate Cookies

Yes, I know these cookies are not even in size, nor are they obviously similarly decorated, but this is what happens when you let the kids take complete control over the cookies...and I think they are wonderful!!  :)  As you can see by the one in the back, Matthew dumped the entire bottle of sprinkles on it and we had to refill the bottle with the spilled colored sugar, but guess which cookie tasted the best?!?!  Ha!  

The kids made these cookies for Santa!  I measured and laid out all the ingredients and then sat down and just read the instructions to them as they worked together to make these cookies.  Allison made her cookies the size of golf balls, while Chloe's cookies were about the size of a marble.  LOL    I had to guide her a little to make them bigger!

We used mini chocolate chips instead of the chocolate covered raisins, but next time we will use regular sized chocoloate chips and add more of them.  The kids (and Brian and I) really enjoyed these cookies...and so did Santa (at least I think/hope so!).

1 cup butter, melted

4 ½ cups all-purpose flour

½ cup cocoa powder

4 ½ teaspoons baking powder

1 teaspoon baking soda

1 ½ teaspoons cinnamon

½ teaspoon salt

1 ½ cups granulated sugar

3 large eggs

⅓ cup plain yogurt (I used Greek yogurt)

7 tablespoons milk

1 teaspoon vanilla extract

1 cup chocolate covered raisins ( if raisin is large cut in half ) and/or mini chocolate chips

ICING:
3 cups confectioner’s sugar

4 tablespoons milk

2 teaspoons vanilla extract

¼ teaspoon cinnamon

¼ cup sprinkles or decorating sugar

In a small bowl, microwave butter or vegetable shortening until melted. Set aside to cool slightly.

In a large bowl whisk together flour, cocoa, baking powder, baking soda, cinnamon, and salt.

In the bowl of an electric mixer, beat butter (or vegetable shortening) and sugar until combined, about 2-3 minutes.  Mix in the eggs, yogurt, milk, and vanilla.  Reduce speed of mixer and slowly add dry ingredients until just combined.  Stir in raisins and/or mini chips.

Chill in the refrigerator for 1 hour-overnight.

When dough is chilled and ready to bake: Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

With a 2 tablespoon scoop, form golf-ball sized dough balls.  Roll into a ball with a smooth surface (no raisins or chips on the outer surface or finished cookie will have “craters”).

Place on prepared cookie sheet about 2” apart, and bake for 10-12 minutes. (Finished cookie balls will have surface cracks which should look dry when done.) Cool completely on wire racks before icing.

ICING: In a medium bowl, mix together confectioner’s sugar, milk, vanilla ( and cinnamon if using) to form a thick icing. If the icing is too thin it will drip down the sides of the cookie. 

Hold bottom edges of cookie and dip into icing, top down. Shake gently to remove excess icing. If using sprinkles or decorating sugar, sprinkle on immediately after icing each individual cookie. The icing begins to set quickly.  Place the cookies on wire rack to dry.

Leave the cookies out several hours to overnight to allow the icing to set completely before wrapping.

These cookies are soft and cake-like. They will remain soft for at least 2 weeks if stored at room temperature in an airtight container.