Italian Mostaccioli Chocolate Cookies
Italian Mostaccioli Chocolate Cookies are soft, spiced cocoa cookies sweetened with honey and coated in glossy dark chocolate. They’re rich, tender, and perfect for festive occasions or everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Cookies
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 300 g (2½ cups) all-purpose flour
- 150 g (¾ cup) granulated sugar
- 30 g (¼ cup) unsweetened cocoa powder
- 120 ml (½ cup) honey
- 60 ml (¼ cup) milk
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 200 g dark chocolate
- 30 g butter
Instructions
- Preheat oven to 170°C (340°F) and line a baking tray with parchment paper.
- In a large bowl, mix flour, cocoa powder, baking powder, and cinnamon.
- Add sugar, honey, and milk. Stir until a soft dough forms.
- Transfer dough to a floured surface and knead gently until smooth.
- Divide dough and shape into ovals or diamonds about 1 cm thick.
- Place cookies on the prepared tray, leaving space between each.
- Bake for 20 minutes, then cool completely on a wire rack.
- Melt dark chocolate with butter using a double boiler or microwave, stirring until smooth.
- Dip each cooled cookie into the melted chocolate to coat. Place on parchment and let chocolate set.
Notes
- Let cookies cool fully before dipping in chocolate to ensure a smooth coating.
- The dough should be soft and pliable—add a splash of milk if too dry.
- Try adding a pinch of nutmeg or clove for variation, but keep spices subtle.
- Cookies taste even better after resting for a day.
- Perfect for gifting—pack in parchment or decorative boxes once the chocolate has set.
Nutrition
- Serving Size: 1 cookie (1/8 of batch)
- Calories: 280
- Sugar: 22g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
