These chocolate chip cookies are easy to make and look perfect. Its intense cocoa flavor will bring a touch of joy to your breakfasts or snacks. Would you like one?
It seems incredible that I still had not published a recipe for homemade chocolate cookies on the blog , the kind that are made in a moment. And the truth is that I usually prepare them with some frequency, since they are a perfect base to decorate with icing or fondant .
Obviously these cocoa cookies are also delicious on their own, without the need to put anything on top. However, if you want to give them a more fun touch without getting too complicated, you can decorate them with a little melted chocolate . If it is white, there will be a very nice color contrast. In case you need any ideas, check out how I decorated these chocolate and almond cookies .
- 125 g cornstarch
- 125 g of wheat flour
- 160g butter
- 140 g icing sugar
- 40 g unsweetened cocoa powder
- 1 egg M
- 1 teaspoon of vanilla extract or essence
- 1 pinch of salt
- Start by sifting the flour and cocoa . It is important that you do not skip this step as cocoa tends to form a lot of lumps. Place both ingredients in a large bowl along with the icing sugar.
- Add the cold diced butter and salt . Work the dough with a spoon or spatula until the butter is combined. You can do part of the process with your hands but trying not to apply too much heat. It should have a gritty texture.
- Add the egg and vanilla . Mix only until they are integrated, there is no need to knead.
- Form a ball with the dough, flatten the dough a little and wrap it in plastic wrap. Put it in the fridge for at least 1 hour. We need it to be very cold.
- After the resting time, take half of the dough and roll it out until it is approximately 5 mm thick . I also use guides that allow me to stretch the dough evenly .
- Cut the cookies into the shape you like best and place them on a baking tray lined with suitable paper.
- Bake the cookies at 170º for approximately 12 minutes . The oven will be preheated.
- When they are ready, let them cool a bit on the same tray and then transfer them to a rack to finish cooling.
- Proceed the same until you finish with all the dough.
- When we go to cut the cookies it is important that the dough is very cold . This way they won't deform during baking. If you are in a hurry you can chill the dough in the freezer. In addition, while you are cutting the cookies, it is advisable to keep the rest of the dough in the fridge.
- With this recipe there are quite a few cookies, around 35 units , although the amount varies depending on the size of cutter you use.
- To achieve a uniform baking it is important that all the cookies are approximately the same size . If some are of very different sizes, when the smaller ones are done, the big ones will still be raw in the center.
- Unlike cookies , these cookies don't grow much during baking, so you don't need to leave more than a finger of space between them.
- Avoid overworking the dough . If you handle it too much the cookies will be hard.
- These cookies last a long time if you keep them in a closed container . Remember that they must be completely cold before storing them.
Nutrition InformationYield 35 Serving Size 10
Amount Per Serving Calories 82Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 15mgSodium 36mgCarbohydrates 11gFiber 0gSugar 4gProtein 1g