Chocolate Toto Cookies
Makes 40 cookies
Regulars on the Ferlo family cookie tray and ubiquitous in Italian American homes at Christmas, these are alternately called tetu or tutu, meaning “one for you and one for me.” And they are sometimes referred to as Italian meatball cookies. Indeed, they bake into round brown cake-like morsels. The cookies originated in Sicily, where they’re traditionally made on All Saints’ Day, November 1. Over the decades, old-time recipes have used first lard, and then Crisco, and now I like to use olive oil or coconut oil. For a crinkly white exterior, the cookies are rolled in confectioners’ sugar before baking.
INGREDIENTS
- 3 cups (375 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 2 large eggs
- ¾ cup (150 g) sugar
- ½ cup (120 ml) whole milk
- ¼ cup (60 ml) olive oil or coconut oil
- ½ teaspoon grated orange zest
- ¼ cup (60 ml) fresh orange juice
- ½ teaspoon vanilla
- ½ cup (115 g) chocolate chips
- 1 cup (125 g) confectioners’ sugar
DIRECTIONS
- Whisk together the flour, cocoa, baking powder, salt, cinnamon, allspice, and cloves in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, with a handheld mixer, beat together the eggs and sugar until frothy, 3 to 4 minutes. Beat in the milk, oil, orange zest and juice, and vanilla. Reduce the speed and slowly add the flour mixture, beating until it is completely combined. Stir in the chocolate chips. Cover the dough and chill until it is firm.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Pour the confectioners’ sugar into a bowl.
- Scoop out the dough into 1-inch (2.5 cm) balls and place them on a tray or baking sheet. Roll each dough ball in the confectioners’ sugar to thickly coat and place them side by side on the lined baking sheets, leaving 1 inch (2.5 cm) between them.
- Place the pans side by side on one oven rack or on separate racks (switching the top one for the bottom halfway through if using two racks) and bake the cookies for 8 to 10 minutes, until slightly firm. Remove from the oven and cool the cookies completely on a wire rack.
- Store the cookies in an airtight container for up to 1 week.
PANTRY
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