I made these chocolate cookies on a Sunday after I found some partially used butter and a few tablespoons of cocoa forgotten in a jar in the fridge. I wasn't in the mood for anything complicated, but I wanted something crunchy and flavorful to go with my coffee. The dough comes together quickly, requires no special techniques, and whether you choose to decorate them or not depends only on your time and mood. I ended up with enough to fill a box and still have some left for the next day.
Quick Info
Total time: 40 minutes (10 min preparation, 10 min baking, the rest for decorating or cooling)
Servings: about 25 cookies, depending on the shape
Difficulty: easy
Ingredients
100 g butter, at room temperature
100 g sugar (white or brown)
1 medium egg
1 tablespoon oil (sunflower or neutral)
1 teaspoon vanilla extract
a pinch of salt
50 g cornstarch
3 tablespoons cocoa powder (approx. 20-25 g)
180 g all-purpose flour
For decoration (optional):
50 g white chocolate (or dark)
sugar decorations or chopped nuts
Instructions
1. In a large bowl, mix the softened butter with the sugar. I use a mixer on medium speed for a few minutes until it becomes a smooth paste and the sugar feels slightly melted.
2. Add the oil, vanilla, and egg. Mix again briefly, just until combined. Don't overdo it to avoid curdling the mixture.
3. In a separate bowl, mix the flour with the cornstarch, cocoa, and salt. Gradually add this dry mixture to the wet ingredients. I start with the mixer on low speed but usually finish kneading by hand to prevent flour from flying everywhere. In the end, you should have a soft dough that doesn’t stick to your hands.
4. Transfer the dough to a countertop and knead for another 1-2 minutes just to make it uniform. If it seems too sticky, I add a teaspoon of flour, but usually, that's not necessary.
5. Roll out the dough to a thickness of about 1 cm (it can be thinner if you prefer). Cut out cookies with your chosen shapes. Gather the scraps, re-roll, and cut again.
6. Place the cookies on a baking sheet lined with parchment paper, leaving a little space between them (they don’t spread much).
7. Bake in a preheated oven at 175°C for 10-12 minutes, on the middle rack. For thicker cookies, I leave them for about 12 minutes, but not longer to avoid them drying out too much.
8. Remove the tray and let the cookies cool completely before moving or decorating them. They are very fragile when warm.
9. If I have the time and inclination, I melt the chocolate in a bain-marie or microwave, decorate each cookie, and sprinkle with decorations or chopped nuts. I let them cool until the chocolate hardens.
Why I make this recipe often
The dough is quick, the ingredients are basic, and the cookies keep well for several days. I make them for coffee and as a snack to take along. They can be decorated or not, depending on time and mood. They are tender, not too sweet, and can be easily adapted.
Tips and Variations
Tips
Do not use cold butter – the dough will be hard to mix.
If the dough seems too soft, you can refrigerate it for 15 minutes before rolling out.
Do not bake them too long, or they will become hard after cooling.
For decoration, use melted chocolate over low heat or in a bain-marie. If it’s too hot, it will become too thin.
Substitutions
You can use brown sugar instead of white sugar – the cookies will be more flavorful.
The oil can be canola or coconut if you prefer a different flavor.
Cornstarch can be replaced with potato starch; the texture will remain similar.
Gluten-free flour works, but the cookies may be slightly crumbly.
Variations
For even more flavorful cookies, add orange zest or a splash of rum.
You can mix in pieces of dark chocolate or chopped nuts into the dough.
You can make thinner and crunchier cookies by reducing the baking time by 1-2 minutes.
Serving Ideas
They are great plain or with milk/coffee. For special occasions, I decorate them with white or dark chocolate and seasonal decorations. They fit nicely in gift boxes or for snacks on the go.
Frequently Asked Questions
1. How long do the cookies last?
They keep well for 5-7 days in a sealed box at room temperature.
2. Can they be frozen?
Yes, both the raw dough and the baked cookies can be frozen. The dough should be tightly wrapped and used within 2 months. Baked cookies can be frozen in bags and thawed quickly at room temperature.
3. Can I make the dough in advance?
Yes, you can prepare the dough a day ahead, keep it in the fridge, and roll it out directly from cold. It may be firmer but easy to shape.
4. What if I don’t have cornstarch?
You can use just flour instead, but the cookies will be a bit denser and not as tender.
5. Can I skip the cocoa?
Yes, but they will be plain cookies without the chocolate flavor – you can increase the vanilla a bit or add lemon zest for flavor.
Nutritional Values
One serving (about 2 cookies, 30 g): 140 kcal, 6 g fat, 20 g carbohydrates, 2 g protein. Calories may vary slightly depending on the chocolate used for decoration. They are relatively low in fiber and quite filling for their size.
Storage and Reheating
The cookies store well in metal tins or jars at room temperature for up to a week. If they harden, you can microwave them for 10 seconds or heat them in a warm oven for 2-3 minutes, but they will only be tender while warm. Avoid exposure to moisture – they become soft and lose their crunch. For decoration, allow the cookies to cool completely before storing them to prevent sticking.
Quick Info
Total time: 40 minutes (10 min preparation, 10 min baking, the rest for decorating or cooling)
Servings: about 25 cookies, depending on the shape
Difficulty: easy
Ingredients
100 g butter, at room temperature
100 g sugar (white or brown)
1 medium egg
1 tablespoon oil (sunflower or neutral)
1 teaspoon vanilla extract
a pinch of salt
50 g cornstarch
3 tablespoons cocoa powder (approx. 20-25 g)
180 g all-purpose flour
For decoration (optional):
50 g white chocolate (or dark)
sugar decorations or chopped nuts
Instructions
1. In a large bowl, mix the softened butter with the sugar. I use a mixer on medium speed for a few minutes until it becomes a smooth paste and the sugar feels slightly melted.
2. Add the oil, vanilla, and egg. Mix again briefly, just until combined. Don't overdo it to avoid curdling the mixture.
3. In a separate bowl, mix the flour with the cornstarch, cocoa, and salt. Gradually add this dry mixture to the wet ingredients. I start with the mixer on low speed but usually finish kneading by hand to prevent flour from flying everywhere. In the end, you should have a soft dough that doesn’t stick to your hands.
4. Transfer the dough to a countertop and knead for another 1-2 minutes just to make it uniform. If it seems too sticky, I add a teaspoon of flour, but usually, that's not necessary.
5. Roll out the dough to a thickness of about 1 cm (it can be thinner if you prefer). Cut out cookies with your chosen shapes. Gather the scraps, re-roll, and cut again.
6. Place the cookies on a baking sheet lined with parchment paper, leaving a little space between them (they don’t spread much).
7. Bake in a preheated oven at 175°C for 10-12 minutes, on the middle rack. For thicker cookies, I leave them for about 12 minutes, but not longer to avoid them drying out too much.
8. Remove the tray and let the cookies cool completely before moving or decorating them. They are very fragile when warm.
9. If I have the time and inclination, I melt the chocolate in a bain-marie or microwave, decorate each cookie, and sprinkle with decorations or chopped nuts. I let them cool until the chocolate hardens.
Why I make this recipe often
The dough is quick, the ingredients are basic, and the cookies keep well for several days. I make them for coffee and as a snack to take along. They can be decorated or not, depending on time and mood. They are tender, not too sweet, and can be easily adapted.
Tips and Variations
Tips
Do not use cold butter – the dough will be hard to mix.
If the dough seems too soft, you can refrigerate it for 15 minutes before rolling out.
Do not bake them too long, or they will become hard after cooling.
For decoration, use melted chocolate over low heat or in a bain-marie. If it’s too hot, it will become too thin.
Substitutions
You can use brown sugar instead of white sugar – the cookies will be more flavorful.
The oil can be canola or coconut if you prefer a different flavor.
Cornstarch can be replaced with potato starch; the texture will remain similar.
Gluten-free flour works, but the cookies may be slightly crumbly.
Variations
For even more flavorful cookies, add orange zest or a splash of rum.
You can mix in pieces of dark chocolate or chopped nuts into the dough.
You can make thinner and crunchier cookies by reducing the baking time by 1-2 minutes.
Serving Ideas
They are great plain or with milk/coffee. For special occasions, I decorate them with white or dark chocolate and seasonal decorations. They fit nicely in gift boxes or for snacks on the go.
Frequently Asked Questions
1. How long do the cookies last?
They keep well for 5-7 days in a sealed box at room temperature.
2. Can they be frozen?
Yes, both the raw dough and the baked cookies can be frozen. The dough should be tightly wrapped and used within 2 months. Baked cookies can be frozen in bags and thawed quickly at room temperature.
3. Can I make the dough in advance?
Yes, you can prepare the dough a day ahead, keep it in the fridge, and roll it out directly from cold. It may be firmer but easy to shape.
4. What if I don’t have cornstarch?
You can use just flour instead, but the cookies will be a bit denser and not as tender.
5. Can I skip the cocoa?
Yes, but they will be plain cookies without the chocolate flavor – you can increase the vanilla a bit or add lemon zest for flavor.
Nutritional Values
One serving (about 2 cookies, 30 g): 140 kcal, 6 g fat, 20 g carbohydrates, 2 g protein. Calories may vary slightly depending on the chocolate used for decoration. They are relatively low in fiber and quite filling for their size.
Storage and Reheating
The cookies store well in metal tins or jars at room temperature for up to a week. If they harden, you can microwave them for 10 seconds or heat them in a warm oven for 2-3 minutes, but they will only be tender while warm. Avoid exposure to moisture – they become soft and lose their crunch. For decoration, allow the cookies to cool completely before storing them to prevent sticking.