Chocolate Cookies with Corn Starch
I am sharing a recipe for a very delicious dessert. Thanks to the corn starch, the cookies turn out crumbly and incredibly tender. I recommend using specifically this one, rather than potato starch. This amount of ingredients makes 40-45 pieces.
- Total cooking time
- not set
- Number of servings
- 40
- Recipe difficulty
- 3 / 5
Ingredients
for 40 servings
- butter 180 g
- eggs 2
- sugar 100-130 g
- vanilla sugar 10 g
- cocoa powder 30 g
- corn starch 100 g
- 1/4 tsp salt
- baking powder 10 g
- flour 250-300
Instructions
Step 1 of 15
Cream the butter with salt.
Step 2 of 15
Add eggs.
Step 3 of 15
Mix.
Step 4 of 15
Add sugar and vanilla sugar.
Step 5 of 15
Mix.
Step 6 of 15
Add cocoa powder.
Step 7 of 15
Mix.
Step 8 of 15
Add corn starch.
Step 9 of 15
Mix.
Step 10 of 15
Add baking powder and flour.
Step 11 of 15
Mix.
Step 12 of 15
Wrap the dough in plastic wrap. Leave in the refrigerator for 2–3 hours.
Step 13 of 15
Roll out the dough to a thickness of 3–5 mm.
Step 14 of 15
Cut out the cookies.
Step 15 of 15
Grease a baking sheet with oil or line it with parchment paper. Arrange the cookies. Place in an oven preheated to 180 degrees. Bake for 12–15 minutes.