Easy Rustic Chocolate Cinnamon Cookies

I really like this kind of Portuguese cookie. They are simple and rustic, hehehehe remind me of badly made shortbread and of cozy holidays hahahah, but in a good way! They’re simple cookies with a rustic flavor and a dense, crispy texture, and for me they’re absolutely addictive.

And since Halloween is around the corner, I think this is the perfect treat for it. These cookies are super easy to bake, you only need one bowl and a handful of ingredients you probably already have at home, and the flavor is really interesting, thanks to that chocolate and cinnamon combination. It’s a little bit dark, a little bit warm and very hard to stop eating.

Note that if you’re looking for soft and chewy cookies, these are not the ones. These guys are crunchy and a bit sandy, made to be dunked in a glass of milk or a cup of coffee, so let’s get to the recipe! Let’s check the recipe!

Easy Rustic Chocolate Cinnamon Cookies

Servings: 20
Time: 1hr
Difficulty: Normal
Rating: ★★★★★
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These cookies snap louder than a Halloween jump scare, but they’re a lot more friendly. This is a great treat for Halloween. It’s super easy to bake, and the cocoa and cinnamon combination gives the cookies a really interesting flavor that’s a little different from your usual chocolate cookie.

Ingredients

Flour – 175g
Butter – 100g
Sugar – 60g
Vanilla – 2 Tablespoons (Extract)
Cinnamon – 1 Teaspoon
Chocolate – 1 Tablespoon (Powdered)
Sugar – For Dusting

Directions

Start by lining a baking tray with non-stick parchment paper and preheating your oven to 180ºC (356ºF).

In a large bowl, combine all the ingredients along with the softened butter. Mix well, it may take a little while, but eventually, the mixture will come together into a ball of dough.
Next, shape the dough into small balls. You can make them about the size of a ping-pong ball (as I did), or choose a different size. the important thing is that they are all uniform.

Roll each ball in granulated sugar and place them on the prepared baking tray. Once all the cookies are arranged, use a spoon or fork to press down on each one to flatten them slightly. Bake for 10 to 15 minutes, or until golden brown.
And that’s it! Remove from the oven and let them cool before serving. Store any leftover cookies in an airtight container. Enjoy!

Notes & Tips: If you have trouble telling when a cookie is done, especially with darker cookies like these, make one smaller cookie than the others. When that one starts to toast a little too much (the smaller the cookie, the faster it bakes), it’s the perfect time to take the whole batch out.

Try to make all the balls the same size, so they bake evenly and you don’t end up with a mix of burnt and underbaked cookies on the same tray.

Let the butter sit at room temperature until it’s soft but not melted. It makes mixing a lot easier and if the dough feels too crumbly at first, keep working it with your hands, the warmth of your fingers helps a lot.

The “chocolate powder” in this recipe is chocolate powder, its not milk chocolate powder. It gives these cookies that deep, rustic flavor, so avoid using a sweetened drinking chocolate mix.

Flattening the balls with a spoon or a fork is what gives you that crispy, dense texture. The thinner you press them, the crunchier they get. Also if you want crispy on the outside but crumbly on the inside, then dont flatten the cookies.

This recipe for Easy Rustic Chocolate Cinnamon Cookies was originally created on BakeAfter.com. Esta receita de Biscoitos Estaladiços de Chocolate e Canela foi publicada em português no Iguaria.com.