Servings: 25 cookies - Prep time: 15 minutes - 
Baking time: 10 minutes - Total time: 25 minutes

Ingredients

• 200 gr butter, softened
• 180 gr granulated sugar
• 1 sachet(8gr) vanilla sugar
• 2 eggs
• 300 gr cornstarch
• 1 sachet(15gr) baking powder
• 200 gr all purpose flour
• 1 tbsp cocoa powder

Instructions




1. Preheat the oven to 180C(356F) and line 2 baking sheets with parchment paper.

2. In a large mixing bowl, combine softened butter and sugar. Stir in eggs until creamy. Add vanilla and cornstarch, mix until well combined.

3. Add baking powder and half of flour. Knead until incorporated. Add remaining flour and knead. The dough will be quite soft.

4. Roll dough into 1-inch balls. Place on lined baking sheet.

5. Soak the rim of a bottle cap in cocoa. Press the rim of the bottle cap lightly on the dough. Repeat with remaining dough.

6. Bake in preheated oven for about 8 to 10 minutes. Don't let them turn a golden brown or they will lose the melt-in-your-mouth character!