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Cocoa Cookies
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Source: https://recipheon.com/en/recipes/desserts/cocoa-cookies
About this recipe
These simple cocoa cookies are crisp and made with all-purpose flour, egg, sugar, plant-based butter, and cocoa powder. Cocoa gives them a dark color and pronounced dessert flavor without weighing down the dough like a large amount of chocolate. Mix only briefly so the baked cookies are crisp rather than hard. Watch closely near the end because the dark dough makes doneness harder to judge.
Ingredients
200 g all-purpose flour
120 g block-style plant-based baking fat, 80% fat
70 g sugar
1 egg
1 tablespoon cocoa powder
Steps
Mix the softened plant-based baking fat with the sugar, egg and cocoa. Work out all dry cocoa lumps so the dough has no bitter pockets of powder.
Add the flour and combine briefly with a spatula or your hand to make a dark, soft dough. Stop once no dry streaks remain; do not knead for long.
If the dough is difficult to shape and sticks heavily to your hands, cover and chill for 10–15 minutes until more manageable and able to hold its shape.
Preheat the oven to 175°C with top and bottom heat. Divide the dough into 10 equal portions, place on a lined baking sheet and flatten to about 7–8 mm thick, leaving spaces between them. Bake for 10–14 minutes, until the edges are set and the surface looks dry; the center may still be slightly soft. With cocoa dough, do not judge doneness only by a darker color.
Leave the cookies on the baking sheet until firm enough to move, then transfer to a wire rack with a wide spatula. They will firm up and become crisper as they cool; do not try to lift them while very hot.
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