This recipe is mine alone, but it tastes great. The exterior will have a crunch. It resembles an Oreo® cookie in flavor but doesn’t have the cream. I love the recipe and have given it to many people. I’m hoping everybody like it.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 1 cup unsalted butter
- 1 ½ cups white sugar
- 1 egg
- 2 cups all-purpose flour
- 1 cup cocoa powder (such as Hershey’s®)
- 1 teaspoon baking soda
- 1 pinch salt
- ¾ cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
- Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract.
- Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough.
- Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.
Nutrition Facts
| Calories | 166 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 64 mg |
| Sugars | 13 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I like them a lot, but they were not crispy. I don’t know if they needed to cook longer, but they were a bit soft.