Crispy Chocolate Cookies
These Crispy Chocolate Cookies are perfect for the Christmas holidays. It's just hard to resist after the first bite and definitely want to reach out for more!
Ingredients
- 50 g melted butter
- 50 g icing sugar - sifted
- 7 g cocoa powder
- 1/2 tsp vanilla extract
- 75 g egg white - room temperature
- 55 g plain flour
- 10 g ground almond - almond powder
Instructions
- Stir melted butter and icing sugar together till well mixed and sieve in cocoa powder, stir well.
- Pour in egg white and mix well.
- Lastly sieve flour and ground almond into it, mix well mixture till smooth.
- Pour batter into piping bag. Cut a small snip with a pair of scissors for easy control of batter flowing out of the piping bag. Pipe batter on non-stick baking tray or tray with parchment paper. Then place a piece of cashew nut on top (can use any type of nuts).
- Bake in preheated oven at 170 degrees C for about 12 minutes. Allow cookies to cool on wire rack before storing in an airtight container.
Notes
if you find the batter is too runny, place the batter in piping bag, in the fridge to chill for 20-30 minutes to thicken a little.
Need 2 macaron trays to make this recipes. Yield 63 pieces
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