Hello! Today I bring you one of those recipes that smell like home, of lazy afternoons and chats over a coffee: the chocolate desert rose cookies. If you already love the classic version, get ready because this variant is even more delicious, crunchy and irresistible. It’s one of those easy and quick treats that I make when I want something good without spending hours in the kitchen. And let’s be honest, “no stress” desserts are always the best.😊
This chocolate desert rose recipe is perfect for those looking for a quick dessert, ideal for last-minute guests or when you have that chocolate craving that cannot be denied. The beauty is that it requires very few ingredients, all simple and handy, and the result is a cookie that’s crunchy on the outside and soft on the inside, with that enveloping cocoa flavor that always wins.
If you’re looking for crunchy chocolate desert roses, a simple and quick recipe, or a clever idea for a tasty snack, you’re in the right place. I promise that once you try them, these little wonders will make it onto your “never again without” list.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, All seasons
Ingredients
CHOCOLATE DESERT ROSE COOKIES
- 2 eggs
- 4.2 oz erythritol or sugar
- 3.4 tbsps vegetable oil
- 2.7 tbsps milk
- 1.6 cups flour
- 0.25 cups Cocoa powder
- 1.6 tsp Baking powder
- 1.8 oz Dark chocolate chips
- as needed corn flakes
Tools
CHOCOLATE DESERT ROSE COOKIES
- 1 Electrolux oven
- 1 Mixer mixer
- 1 Cutting board cutting board
Steps
Beat eggs and sugar In a large bowl, beat the eggs with the sugar until you obtain a light, fluffy and frothy mixture. This step is fundamental to having soft and light desert roses.
Add the milk and oil.
Add dry ingredients Combine sifted flour, baking powder, and cocoa powder. Mix with a spatula from bottom to top to avoid deflating the mixture.
Incorporate the chocolate Roughly chop the chocolate with a knife and add it to the mixture. It will give an extra touch of indulgence.
Shape the desert roses Take small portions of dough and roll them in the cornflakes, making sure they stick well all around.
Baking Place the cookies on a baking sheet lined with parchment paper and bake at 356°F (180°C) for 18 minutes.
Let them cool: they will become crunchy on the outside and soft on the inside.
The desert rose cookies are ready!😀
FAQ (Frequently Asked Questions)
Can I use milk chocolate instead of dark chocolate?
Yes, absolutely. The chocolate desert roses turn out great with milk chocolate too. They will be slightly sweeter and softer, perfect if you love a more delicate taste.
Do cornflakes soften during baking?
No, they remain crunchy. It’s precisely this contrast between the soft inside and the crunchy outside that makes the desert roses irresistible.
Can I prepare the dough in advance?
Better not. The dough tends to compact and the cornflakes wouldn’t stick well. I recommend preparing it and forming the cookies immediately.
How do I store the chocolate desert roses?
Store them in an airtight container for 4-5 days. They perfectly maintain their crunchiness.
Can I freeze them?
Yes, you can freeze them once baked. Just let them thaw at room temperature for about half an hour.
Why are my desert roses flattening?
Probably the dough is too soft. Add a tablespoon of flour or let it rest for 5 minutes before forming the cookies.
