This cookie has a texture somewhat like a brownie or a dried cocoa cake, so I call it a cocoa cake crisp. It is a recipe shared by a user on Xiaohongshu. I tried making it and adjusted it based on my personal taste by reducing the sugar and adding milk powder and butter. It has a very rich chocolate flavor, and the method is quite simple, making it very suitable as an afternoon tea dessert!
Ingredients:
Eggs: 2
Caster sugar: 30 g
Butter: 20 g
Cake flour: 130 g
Cocoa powder
20 g milk powder
20 g baking powder 3 g salt 1 g chocolate chips 30 g almond and other nut pieces50 g
2 eggs, 30 g caster sugar, 20 g melted butter, stir until well combined 130 g cake flour, 20 g cocoa powder, 20 g milk powder, 3 g baking powder, sift into the egg mixture Add 1 g salt Stir until no dry flour remains Add 30 g dark chocolate and 50 g almonds or other preferred chopped nuts Stir until evenly combined Transfer the dough onto parchment paper, wear anti-stick gloves, and press into a square dough about 3 cm thick Bake at 170°C for 20 minutes; during this process, due to the action of baking powder and eggs, the surface will rise and the interior will be filled with air, resulting in a relatively porous final texture Cool completely, then cut into thin slices; the thinner the slices, the crisper they will beSpread evenly onto a baking tray.
Bake at 150°C for 30 minutes. Remember to flip halfway through. If sliced very thin, reduce the drying time accordingly. Rich cocoa aroma with a crispy texture, just like chocolate brownie cake after drying. Also excellent as an afternoon tea snack.
