Serves: 24-28
Dry Ingredients:
- All Purpose Flour – 1 ½ cup
- Unsweetened cocoa powder – ¼ cup
- Granulated sugar – ½ cup
- Powdered sugar – 1-2 tblsp (for rolling the cookie dough)
- Baking powder – ¼ tsp
- Salt – ¼ tsp
Wet Ingredients:
- butter – ½ cup
- whole milk – 2 tsp
- egg – 1 no
- vanilla extract – 1tsp
Procedure:
- In a large mixing bowl, add granulated sugar and butter; beat until light and fluffy by using stand/ hand mixer.
- Add egg to the sugar mixture and beat until it is combined together, along with 2 tsp of milk and tsp of vanilla essence.
- Now add the flour, salt and baking powder to the egg-sugar mixture. Beat until it is combined together.
- Divide the dough into two equal halves. On one half of the dough, add the unsweetened cocoa powder; knead well until it is bind together.
- Wrap both the halves (1 plain half and the other cocoa half) tightly using plastic wrap and refrigerate the dough for a minimum of 1 hour
- Pre-heat your oven at 375 degree F
- Line the sheet pans with parchment paper.
- Sprinkle some powdered sugar to the working surface; take plain dough half and roll it evenly using rolling pin about 4 inch length and 1/2 inch thick approx.
- Shape the cocoa dough in a cylindrical shape and place in the center of the plain dough. Cover the cocoa dough with the plain dough.
- Now roll out the dough evenly using rolling pin and cut into desired shape.
- Bake it for about 7-9 mins or until the edges turn light brown
- Cool completely and enjoy the crunchy Hidden Cocoa-Sugar cookies.
Note: Store the cookie in an air tight container and you can keep it for 30 days over the kitchen counter.
