Italian Gocci Di Cioccolata

Gocci di cioccolata translates to chocolate drops, and these are a soft, cake-like Italian drop cookie that tastes more like a small spice cake than an American-style cookie. They are the sort of thing an Italian nonna pulls out around the holidays, arranged on a tiered tray next to pizzelles and pignoli.

What sets these apart is the spice trio. A full teaspoon of cinnamon, half a teaspoon of fresh nutmeg, and a quarter teaspoon of ground cloves get sifted in with the cocoa powder and flour. That warm spice profile against the chocolate is the signature. Without it you’d have a plain chocolate cookie; with it you have something much more Italian and much more interesting.

The dough is built quick on the creaming method. Shortening, sugar, and one egg beat smooth, then the dry ingredients alternate with milk until the batter is just combined. Rounded spoonfuls drop onto a greased sheet and bake at 350°F (175°C) for 9 to 12 minutes until set but still soft. A simple glaze goes on after they cool.

Pro Tips

• Don’t overbake. These are meant to be soft; an extra minute turns them dry and cakey. Pull when the tops are set and the bottoms are just starting to brown.
• Sift the cocoa with the other dry ingredients properly. Cocoa powder clumps, and unsifted pockets show up as bitter bites.
• Use freshly grated nutmeg if possible. Pre-ground nutmeg loses aroma fast, and this cookie depends on it.
• Glaze while the cookies are fully cool or the glaze will melt and run off. A firm, set glaze drips nicely.

Variations

• Citrus glaze: Flavor the glaze with orange or lemon zest for a bright counter to the warm spices.
• Anise: Add ½ teaspoon ground anise seeds for a proper old-world Italian holiday profile.
• Espresso boost: Stir a teaspoon of espresso powder into the dry ingredients to intensify the chocolate.