And after the vanilla dunking cookies with chocolate chunks, I thought of making a delicious chocolate version without butter, healthier with olive oil. Wonderful result, so much so that we appreciated them a lot at breakfast but also to nibble on during the day; you can put them in a bag and enjoy them everywhere, on the bus, on the train, even during a work break. Making dunking cookies is very easy and success is guaranteed, so I have the satisfaction of making something good at home that the whole family likes, healthy and genuine without butter, without preservatives, milk cookies, or milk dunking cookies, thanks to the use of cookie leavening agent, baking ammonia, a leavening agent that gives the characteristic texture to these dry cookies. Please make them again because they are delicious, do not be scared by the presence of ammonia, it is just a leavening agent, and I guarantee that the strong smell of ammonia disappears with baking, in 25 minutes there is no trace left, the cookies come out dry, fragrant, and delicious.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for cocoa dunking cookies
- 4 cups all-purpose flour
- 1/2 cup sugar
- 2 medium eggs
- 1/3 cup olive oil
- 1/3 cup milk
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking ammonia
- granulated sugar for sprinkling
Tools to prepare cocoa dunking cookies
- 1 Bowl
- 2 Baking sheets
- 1 Cookie cutter
- 1 Pastry board
- 2 Parchment paper
Steps to prepare cocoa dunking cookies
In a small bowl, dissolve the baking ammonia in the milk. If using warm milk, it’s better to use a tall bowl as foam may form and overflow.
In a large bowl, place the flour. Spread with a spoon and add the other ingredients, sugar, eggs, olive oil, milk with ammonia, vanilla, cocoa, and work to obtain a homogeneous dough.
I added the cocoa later, so I set aside some dough without cocoa. If you want, you can do as I did, divide the dough and add the cocoa to the dough you want to transform, it will only take a moment to incorporate it.
Once the dough is obtained, work it a little at a time, form cylinders and divide into pieces, work each piece of about 50 g (1.76 oz) in your hands to form a ball that you then elongate, in order to obtain cookies about 3-4 inches long and about 3/4 inch thick.
Roll each cookie in granulated sugar and place them on baking sheet lined with parchment paper, spacing them apart. Prepare 2 baking sheets of cookies.
Bake one tray at a time, at 350°F for about 25 minutes, until the cookies are completely dry, this way the smell and taste of ammonia will completely disappear.
Store the cocoa dunking cookies in a closed container, once cooled, they keep for a long time as delicious as just made.
