Cookies
Ingredients
Method- 255g Butter (soft)
- 170g Granulated Sugar
- 170g Brown Sugar
- 100g Eggs
- 10g Vanilla Extract
- 340g All-purpose Flour
- 11g deZaan Terra Rossa Cocoa Powder
- 15g deZaan Crimson Red Cocoa Powder
- 11g deZaan Carbon Black Cocoa Powder
- 120g Malted Milk Powder
- 5g Baking Soda
- 5g Salt
- Cream the butter and sugars until light and fluffy.
- Combine the flour, malted milk powder, baking soda and salt. Sift and set aside.
- Separately, sift the deZaan cocoa powders and set aside. Do not combine and do not add into the dry ingredients.
- When the butter and sugar mixture is ready, add in the eggs and vanilla extract. Mix to emulsify well.
- Add in the dry ingredients. Note: Do not add in any cocoa powder at this stage.
- Divide the dough into three equal parts, at 391 g each.
- Mix in the sifted cocoa powders separately into each of the divided doughs.
- Scoop each dough then combine one of each to form one portion. Shape into a round disc.
- These cookies will spread a bit so it is best to bake in ring molds or round silicone molds. We recommend 4 inch molds for 84g/3oz. cookies. Be sure to spray the molds.
- Bake at 176°C/350°F for about 10-14 minutes.
- Allow the cookies to cool before removing from the molds.
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