Indulge in the playful and delicious world of Penguin Cookies, a delightful treat that’s sure to bring a smile to faces young and old. These cookies, loaded with both dark and milk chocolate chips and enhanced with a hint of cinnamon, offer a rich and indulgent chocolate experience. Perfect for those who adore a deep cocoa flavor paired with the sweetness of chocolate chips.
Why You’ll Love This:
If you’re a fan of chocolate, these Penguin Cookies are a dream come true. The combination of intense bitter cocoa with the sweetness of brown and white sugar creates a balanced flavor profile. The addition of vanilla essence adds a comforting warmth to each bite, making these cookies a perfect treat for any chocolate lover.
Perfect Occasion:
These cookies are great for a family snack, a fun dessert for children’s parties, or as a comforting treat with your afternoon coffee or tea. They’re also a delightful option for bake sales or as a homemade gift for friends and family.
Decoration Tips:
For an added touch of fun, once the cookies are cooled, you can decorate them with icing to resemble penguins. Use white icing for the belly and dark icing for the rest of the body, adding details like eyes and a beak for a cute finish.
Ingredients:
- 115 g softened butter
- 120 g brown sugar
- 70 g white sugar
- 60 g egg (1 large)
- 5 g vanilla or buttercream essence
- 180 g all-purpose flour
- 40 g intense bitter cocoa powder
- 2 g baking powder
- 0.5 g cinnamon powder
- 2 g baking soda
- 100 g dark chocolate chips
- 50 g milk chocolate chips
Instructions:
- Cream together the softened butter and both sugars for 30 seconds.
- Add the egg and vanilla essence, mixing for another 15 seconds to incorporate.
- Sift in the flour, cocoa, cinnamon, baking powder, and baking soda, then add the chocolate chips. Mix at medium speed for 50 seconds until you have a very moist dough.
- Chill the dough in the refrigerator for 30 minutes for easier handling.
- Portion the dough into 80 g balls and freeze for another 30 minutes.
- Bake in a preheated oven at 180°C (356°F) for 15-16 minutes on a parchment-lined tray, ensuring enough space between the cookies. Limit to 5 cookies per tray as they will spread while baking.
- Allow to cool for about an hour before decorating with cream (recipe in the comments).
Enjoy these delightful Penguin Cookies, a chocolatey treat that’s both fun and irresistibly delicious!
