The thin cocoa cookies are very easy to make and are delicious. They keep for many days, perfect for breakfast, a snack, or as a dessert. Certainly, these treats stand out for their simplicity and taste. Come with me and let’s start baking.
Happy recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 50 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Thin Cocoa Cookies
- 1 3/4 cups all-purpose flour
- 5 tbsp + 1 tsp potato starch
- 2 1/2 tbsp unsweetened cocoa powder
- 1/4 cup brown sugar (or granulated)
- 1/3 cup milk
- 1/4 cup vegetable oil
- 1 egg
Steps for Thin Cocoa Cookies
In a bowl, mix the sugar, flour, and cocoa, then add the oil and egg.
Work all the ingredients until you create a dough ball.
For convenience, divide the dough in two and start rolling out the dough as thinly as possible.
With the help of a pastry wheel or knife, create the shapes.
Place the cookies on a baking tray lined with parchment paper and bake in a preheated static oven at 350°F for 10-12 minutes.
Remove the cookies from the oven and let them cool completely.
I adorned the cocoa cookies with some melted white chocolate.
Melt the white chocolate in the microwave or a bain-marie and decorate the surface of the cookies with the help of a spoon or a piping bag.
The dry cocoa cookies are ready to be enjoyed.
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Storage
The thin cocoa cookies keep perfectly at room temperature in an airtight container (such as a tin box or a jar with a clip lid) for about 7-10 days. Ensure they are completely cooled before storing, otherwise, the moisture will make them soft.
