Cocoa Meltaway Cookies | Episode 355


Makes 80 mini Cookies - Prep Time: 40 M - Baking Time: 20 M - Total Time: 60 M

  • 150 g butter, softened
  • 1 egg white
  • 90 g sunflower oil
  • 50 g cornstarch
  • 30 g powdered sugar
  • 8 g vanilla sugar
  • 15 g baking powder
  • 370 g all purpose flour
  • 4 tsp cocoa powder
  • 4 tbsp powdered sugar


1. Preheat the oven to 170C 338F and line 2 baking sheets with parchment paper.

2. In a medium mixing bowl, combine the softened butter, egg white and sunflower oil.

3. Add the powdered sugar, cornstarch, vanilla and baking powder. Stir until well combined.

4. Slowly add flour and knead or mix until well combined. 

5. Shape the dough into round 1-inch balls and place a few inches apart on the cookie sheet. Bake for 10-12 minutes or until the edges are lightly browned. Let the cookies cool on the baking sheet for 15 minutes.

6. In a small bowl, combine the cocoa powder and powdered sugar. 

7. Dip cookies in cocoa mixture, tossing them to coat completely. Repeat this setup until every cookie is coated.

*Serve cookies immediately or store cookies in a sealed container at room temperature for up to 5 days. As cookies rest, they may absorb the coating
If this happens, just coat them with more cocoa mixture for a freshly-made look.


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