Dunkable Cocoa Cookies with chocolate chips, delicious and irresistible, are very easy to make and perfect for breakfast. They are a variant of the Dunking Cookies with re-milled semolina made with cocoa and chocolate chips.
These delicious cookies are made without butter and can be dipped in milk, cappuccino, or hot chocolate. They are a real treat!
But now let’s go to the kitchen and I’ll show you how to make the Dunkable Cocoa Cookies
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups remilled durum wheat semolina
- 1/2 cup unsweetened cocoa powder
- 1/4 cup sunflower oil
- 1/3 cup milk
- 1/2 cup sugar
- 2 tsps baking ammonia
- 1 tsp vanilla
- 1 pinch salt
- raw cane sugar
- 1 egg
- 1/3 cup dark chocolate chips
Tools
- 1 Kitchen Scale
- 1 Bowl
- 1 Spatula
Steps
Let’s start preparing
Let’s start preparing the dunkable cocoa cookies: pour the re-milled semolina flour into a bowl along with the sugar, vanilla, cocoa, chocolate chips, and salt. Mix everything well, then add the oil, milk, egg, and baking ammonia.
Knead everything well until you obtain a homogeneous dough. Take portions of dough and form the cookie. Flatten it slightly and roll it in raw cane sugar. Continue in this way until the dough is used up.
Place the cookies on a baking tray lined with parchment paper and bake them in a preheated static oven at 350 degrees for 15-20 minutes. The cookies should be well browned. Take them out and let them cool.
And enjoy!!
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