CRISP CHOCOLATE COOKIES RECIPE

I always love a simple dessert to go with my cuppa like this Crisp Chocolate  Cookies,

This recipe contains least butter or oil yet they turned out crispy but soft inside.

You can use brown sugar instead of white sugar.   It yields a soft and sticky dough so it requires chilling it for 1 - 2 hours.  Once it became firm,  much easier to  shape them.

It is important to place  Crisp Chocolate Cookies at least 2 inches apart on greased  baking sheet. They really spread and become thinner so adjust the thickness  you want them to be..

Other cookies recipe you should check out:

Milk Cookies
Crunchy Sesame Cookies
Fruity Cookies

CRISP CHOCOLATE COOKIES RECIPE
Yield  :  30 cookies

1.5  cup  all purpose flour
1/4 cup cocoa powder
1 tsp baking powder
1.2 tsp salt
3/4 cup  fine sugar
1/4 cup oil or butter
1 tsp vanilla rssence
2 eggs

METHOD

Sift together item  1-4 in a mixing bowl. .

Beat sugar, vanilla and oil/butter until well combined. Mix in eggs.

Now add butter mixture to the flour and forms into a dough.

Wrap dough with plastic, chill for 1-2  hours.

Shape into small ball and flatten slightly.

Place onto  greased baking sheet 2 in apart and bake in a preheated oven for 20 minutes @ 160 C.

Leave in the pan for 10 minutes, transfer onto rack to cool.

Store in an airtight container.

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