Dipping cookies with chocolate, good homemade cookies perfect for breakfast, to snack on during the day, or to accompany tea. The chocolate dipping cookies are ideal for milk or tea, thanks to their porosity and crunchiness, they absorb the liquid, soak and do not break, without falling into the milk or tea. These milk cookies are made with a simple vanilla shortcrust dough without butter, so they are made with flour, little sugar, eggs, with a little seed or olive oil, without butter, and with a little milk, very fragrant with vanilla, with a good aroma of natural vanilla. As a leavening agent for this recipe, ammonia is essential; you need half a sachet, and even though it smells terribly, I assure you that after cooking its unpleasant odor completely disappears and you don’t smell it at all in the cookies we’ll eat.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 25-30 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for dipping cookies with chocolate
- 4 cups all-purpose flour
- 1/2 cup sugar
- 2 eggs
- 1/4 cup milk
- 1/3 cup sunflower seed oil
- 1 teaspoon vanilla extract
- 1/2 tablespoon baking ammonia
- 7 oz dark chocolate
- Granulated sugar for sprinkling
Tools to prepare dipping cookies with chocolate pieces
- 1 Bowl
- 1 Baking sheet
- 1 Parchment paper
- 2 Small bowls
Steps to prepare milk cookies with chocolate
Prepare the dough for the cookies. In a large bowl place the flour, make a well in the center and add the sugar, eggs, milk in which ammonia is dissolved, oil, vanilla extract, and start mixing with a fork, gradually add all the flour, and work by hand until a homogeneous dough is obtained. I work quickly on a surface.
On a cutting board with a heavy blade knife, chop the dark chocolate. I used the leftover chocolate from Easter eggs, always perfect for homemade sweets, but any dark chocolate is fine, obviously the better the chocolate, the better the cookies.
Add the chocolate to the dough and work quickly until it is all incorporated into the mixture.
Divide the dough into small portions, form large cylinders, and cut into small pieces. From each piece, form a cookie by lengthening it between your hands to form a stick about 3/4 inch thick and 3-4 inches long. This yields about 25-30 cookies depending on the size.
Roll the obtained cookies in granulated sugar, then place them on the baking sheet lined with parchment paper. Keep the cookies spaced apart, using 2 baking sheets with 2 parchment papers.
Bake one tray at a time in a preheated static oven at 350°F for about 25 minutes, until they are golden, making sure they do not darken too much.
Take them out of the oven, let them cool for a few minutes, then transfer them onto a rack, allow them to cool completely before storing them in a closed container. They will stay crunchy and crumbly as freshly made, up to the last cookie to be dipped into our steaming cup of milk and coffee.
For the recipe, use half a sachet of ammonia. The ammonia sachet is subject to weight loss, so if you weigh it and find it is less than 20 grams, don’t worry, it’s fine, you can always use half.
The cookies keep in a closed container, long-lasting like freshly made.
FAQ
Can they be made without chocolate?
Dipping cookies are also excellent without chocolate, so they can be prepared simply with vanilla or even with other flavors, ideally natural flavors, healthier and more genuine, perfect even for kids’ breakfast.
