Cinnamon Crumble Chocolate Drizzle Cookies

Prep time20 minutes
Cook time12 to 14 minutes
Total time35 minutes
DifficultyEasy
Servings12 cookies

Soft, buttery vanilla cookies topped with cinnamon crumble and finished with a milk chocolate drizzle.

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What we love about these cookies

This is the kind of cookie that’ll have your whole house smelling of cinnamon and vanilla. They’re delicately soft and buttery, with a crunchy cinnamon crumble and a drizzle of milk chocolate on top. They’re the perfect cookies for a cosy afternoon in.

Where’s it from?

This cookie brings together the familiar flavours of cinnamon coffee cake and the soft, rustic form of a bakery-style cookie. Basically, it’s two desserts in one!

Why cocoa?

The chocolate drizzle brings a sweet, rich finish to the cookies that adds contrast to the soft, lightly spiced cookies. Plus, chocolate and cinnamon is a great, crowd-pleasing combination.

Kakaobohnen-Empfehlung

What cocoa should I use?

Melt down our 54% cocoa drops for the chocolate drizzle. The semi-sweet profile adds a creamy, balanced finishing touch that works beautifully with the buttery cookie and cinnamon crumble.

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Das Rezept

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Ingredients

Cookie dough

  • 125 g unsalted butter, softened
  • 100 g light brown sugar
  • 50 g caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 200 g flour
  • ½ tsp baking soda
  • ½ tsp salt

Cinnamon crumble

  • 50 g flour
  • 30 g brown sugar
  • 30 g butter, melted
  • 1 tsp cinnamon

Chocolate drizzle

Method

Make the cinnamon crumble
Mix the flour, brown sugar, melted butter, and cinnamon together.
Rub lightly with your fingertips until small crumbs form.
Set aside.

Make the cookie dough
Preheat the oven to 180°C.
Line a baking tray with baking paper.
Cream the butter, brown sugar, and caster sugar until light and fluffy.
Mix in the egg and vanilla.
Add the flour, baking soda, and salt. Mix until a soft dough forms.

Shape and bake
Divide the dough into 12 portions, about 40 to 45 g each.
Roll into balls and place on the prepared tray.
Gently flatten slightly.
Sprinkle a generous amount of cinnamon crumble over each cookie, pressing lightly so it adheres.
Bake for 12 to 14 minutes until lightly golden around the edges.
Allow to cool completely.

Finish
Melt the 54% cocoa drops.
Drizzle over the cooled cookies.

Hintergrund des Kochs

Hyram De La Paz ist die kreative Kraft hinter der Rezeptmagie von The Cocoa Circle. Als professionell ausgebildeter Bonbon-Spezialist mit über sechs Jahren Erfahrung in hochdynamischen Küchen kennt Hyram sich mit Kakao wie kein anderer aus. Sein Steckenpferd ist das Backen. In unserer Küche verbindet er erstklassige Technik mit einer Prise Fantasie, um Kakao in etwas Spektakuläres zu verwandeln.