The cocoa ball cookies are the ideal treat for breakfast, a snack, or whenever we want to indulge ourselves at any time of the day. They are slightly crunchy on the outside and super soft inside: an addictive texture!
It’s a rather soft shortcrust pastry that forms simple balls to dip in powdered sugar before baking. They are delicate cocoa balls to savor bite after bite, winning you over with their simplicity and intense flavor.
Let’s start messing around, a hug,
Giusi.

Ingredients

Difficulty: Very easy
Cost: Very economical
Preparation time: 25 Minutes
Portions: 25
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

1 egg
0.25 cup granulated sugar
0.25 cup vegetable oil
0.25 cup milk
0.25 cup unsweetened cocoa powder
1 teaspoon baking powder
2.25 cups all-purpose flour (I use spelt flour)

Tools

1 Bowl
1 Fork
1 Baking tray
1 Parchment paper

Steps for Cocoa Ball Cookies

In a large bowl, beat the eggs with the sugar until frothy.
Add the milk and oil in a stream, continuing to mix well.
Start adding the cocoa (previously sifted), flour, and baking powder.
Mix all the ingredients well until you create a smooth and workable dough with your hands.
Take a small portion of dough at a time (the size of a walnut, if you will) and, with the help of your palm, create all the homogeneous balls first.
Then, dip and roll each ball into the powdered sugar, which has been sifted beforehand. Don’t be afraid to be generous; this will guarantee the characteristic outer crust and the beautiful marbled effect after baking.
Place the cocoa ball cookies on a tray lined with parchment paper, keeping some distance between them.
Bake at 356°F in a preheated static oven for about 15 minutes.
Don’t worry if they come out of the oven still soft.
Once baked, remove the cookies from the oven and let them cool completely on the tray or on a rack. This step is crucial to ensure they become crunchy on the outside and don’t lose their shape.