These cocoa cookies are a must-try for anyone who loves soft, rich, and delicately sweet treats. With a perfectly balanced chocolate flavor and a melt-in-your-mouth texture, these cookies are a delight from the first bite to the last. The tender cookie dough, made with just the right amount of cocoa, is topped with smooth melted milk chocolate for a rich finish. These cookies are not too sweet, making them the ideal treat to enjoy with a cup of coffee or tea. This recipe yields 20 delicious cookies, but feel free to double the ingredients for even more!
Why You’ll Love This Recipe:
You’ll love this recipe because it delivers soft, chocolaty cookies that are both simple and satisfying. The key to their wonderful texture is the perfect ratio of dry and wet ingredients, ensuring the dough isn’t too dry or too sticky. Topped with melted milk chocolate, they’re an irresistible treat for chocolate lovers. Plus, the recipe is easy to follow, and the result is a batch of cookies that taste like they came straight from a bakery. The cookies are versatile enough for any occasion, from a simple snack to a dessert for a special event.
Perfect Occasion:
These cookies are perfect for casual gatherings, afternoon tea, or as a sweet treat for family and friends. They’re also great for bake sales or gifting, as they’re simple to make yet impressive in taste and appearance. Serve them at parties or special occasions, or simply enjoy them on a cozy evening at home. Their chocolatey richness makes them a crowd-pleaser, whether for a holiday celebration or a casual coffee break.
Decoration Tips:
For a polished look, drizzle the melted milk chocolate over the tops of the cookies in a zigzag pattern using a piping bag or a spoon. You can also sprinkle some finely chopped nuts or a dusting of powdered sugar on top of the melted chocolate for added texture and visual appeal. If you want to take it up a notch, add a few chocolate chips or sprinkles right after applying the melted chocolate to give them a fun, festive finish.
Ingredients:
- 3 tablespoons cocoa powder (not too heaping)
- 1 large egg
- 2 cups all-purpose flour (add gradually)
- 1 cup powdered sugar
- 1 packet (10g) baking powder
- 150 grams melted butter
- 80-90 grams melted milk chocolate for topping
Instructions:
- Prepare the Dough:
In a large mixing bowl, combine the cocoa powder, powdered sugar, and baking powder. Add the melted and cooled butter and the egg to the dry ingredients, and mix until a dough forms. - Gradually add the flour, being careful not to add too much at once. Start with slightly less than 2 full cups, then adjust as needed. The dough should be firm and slightly stiff but not dry. If the dough feels too sticky, add a little more flour; if too dry, reduce the amount of flour in future batches.
- Shape the Cookies:
Pinch off pieces of dough about the size of a walnut, and roll them into balls. Place the cookie dough balls onto a baking sheet lined with parchment paper, spacing them evenly apart. - Bake the Cookies:
Preheat your oven to 165°C (330°F). Bake the cookies in the preheated oven for 15-20 minutes. Keep an eye on them; they should be firm but not hard when done. For my oven, 17 minutes was perfect, but check yours around the 15-minute mark to avoid overbaking. - Top with Chocolate:
Once baked, remove the cookies from the oven and allow them to cool slightly. While they’re cooling, melt the milk chocolate using a double boiler (or microwave in short intervals). Gently spread or drizzle the melted chocolate over the tops of the cookies. - Let the cookies cool completely to allow the chocolate to set. Serve and enjoy!
