Detailed step -by -step recipe with photo: Step 1
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Prepare the ingredients: get butter, egg, flour in advance if you store it in a cool room. Often you can find the replacement of margarine offered instead of oil, but the taste of the cookies is different.
Tip: for chocolate cookies, you can use oil with fat content from 72.5%.
The recipe uses an alkalized cocoa that gives a more saturated taste and dark chocolate shade. The usual cocoa can be taken a little more — 60 g, but the color of the cookies will still be lighter.
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Step 2
Part of the oil-about 100 g-melt over the minimum heat to a liquid state (2/6 on an electric stab) and cool to a temperature of 30-35 degrees.
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Step 3
Mix sifted flour and cocoa in a bowl. If there are a lot of lumps in cocoa, it should also be sift. I sift the flour when weighing the products, you can do it twice, then it will be enriched even better with oxygen, the cookies will turn out to be airy and porous.
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Step 4
Add to a mixture of flour and cocoa a pinch of salt and baking powder.
Fact: Salt enhances the sweetness of desserts, do not be afraid to add a pinch to baking.
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Step 5
Beat the soft butter with sugar: 2 minutes at the average revolutions of the mixer and another 2-3 minutes on high. Sugar should dissolve significantly.
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Step 6
Add melted butter.
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Step 7
Add the egg and beat for another 2-3 minutes. The mixture will become even more magnificent, homogeneous.
At this stage, you can turn on the oven by setting the mode of 180-190 degrees.
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Step 8
Pour dry ingredients. First, mix with a mixer at minimum speeds, preferably with pulses of 1-2 seconds. But no longer than 15-20 seconds. Then knead with a spatula until smooth.
The finished dough is soft, easily mixed with a spatula, holds the shape, but it is difficult to form cookies with your hands.
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Step 9
Transfer the dough to a confectionery bag. You can use a regular bag, but with a bag due to its high density, working is much easier and more pleasant. You can also take a confectionery nozzle. I will put the cookies, cutting off the tip of the bag so that the diameter of the hole is about 2 cm.
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Step 10
Put chocolate cookies on a baking sheet covered with parchment paper. Put at a large distance, since the cookies will greatly increase in size. The size of my blanks is a little more than a walnut.
Tip: Use siliconized parchment of good quality so that nothing sticks to it.
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Step 11
Smooth the tops of the cookies with fingers moistened in water. Or you can leave this, cookies will still change the shape, you get an unusual texture pattern with cracks. The main thing is that there are no sharp tops, otherwise homemade chocolate cookies with cocoa are burning.
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Step 12
Bake the dessert for 20-30 minutes. If you bake for 20 minutes, it will turn out to be softer inside, very tender. If you cook for 30 minutes, there will be a classic crumbly sand cookies. I cooked it for half an hour.
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Step 13
Immediately remove the finished cookies from a baking sheet and transfer to a lattice or wooden board to completely cool. You should not put on the glass: from steam, cookies can soften.
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Step 14
Literally after 40-50 minutes, homemade chocolate cookies will cool completely, you can enjoy it with milk, coffee or tea. Nice tea party!
📌 If you liked this cookies with cocoa, look into our selection cookies recipes at home — There are a lot of simple and tasty ideas — oatmeal, curd, nut, carrot, etc.
