Easy Chocolate Cookies
It took me a long time to find a way to bake cookies that will be soft right after baking. These chocolate cookies are as simple as possible with ingredients that you can find in your kitchen.
preparation: 10 minutes
making: 30 minutes
total: 40 minutes
servings: 24 cookies
nutrition: 150 calories per serving
- 150g icing sugar how to?
- 225g butter1
- 300g plain flour, sifted, plus extra for dusting
- 55g cocoa powder, sifted
- 50g of icing sugar how to?
- 1 tbsp of lemon juice
- sprinkles, for decorating
Put everything in a food processor and pulse until the mixture is combined to form a dough.
Wrap in cling film and refrigerate for 1 hour.
Make the icing once waiting.
Combine icing sugar with a few drops of lemon juice and 1 tbsp of water. Stir until the consistency of a cream. Put your icing into the piping bag.
Heat the oven to 180C. Line a baking tray with baking paper.
Take the dough from the fridge and divide it into 2 parts.
Put each part on a lightly floured surface and gently roll it out to a thickness of 1 cm.
You can sprinkle flour to prevent the dough from sticking to the rolling pin.
Cut out your cookies using your favourite cutter and bake for 10 to 12 minutes.
After baking, cookies are soft and delicate, let them cook down well.
Decorate with icing and sprinkles.
If you don’t have a food processor you can also combine all ingredients by hand.
The number of cookies depends on the size of the cookie cutter you use.
If you want to make it Vegan friendly, use a Soft Spread (For Cakes & Sponges) instead of butter. ↩︎