Ingredients:

2 cups flour

1/2 cup unsweetened cocoa powder 

1 egg

3/4 cup sugar

1/4 cup vegetable oil

2 TBSP milk

1 1/2 tsp baking powder 

1 tsp vanilla

Pinch of salt (1/4 tsp)

Additional sugar to decorate

Directions:

Line a large cookie sheet with parchment paper and set aside.

Sift flour, cocoa powder and baking powder together.

Set aside.

Place 1/4 cup of sugar on a plate and set aside.

Beat sugar and egg with an electric mixer until frothy.

Add oil, milk, vanilla and salt.

Beat well until all liquids are fully combined.

Set aside electric mixer and proceed with a fork.

Add the dry ingredients you previously mixed, a little at a time, while stirring with a fork.

Turn cookie dough onto a lightly floured surface and knead by hand for a couple of minutes until a smooth dough ball is formed.

Roll the dough into a log.

Cut into 20 equal slices.

Roll each slice into a stick, about 4 inches long.

Dip each cookie stick into the sugar, making sure all sides are covered.

Place each dipped cookie onto the prepared cookie sheet.

Bake in preheated 375F oven for about 20 minutes or until firm and lightly browned on bottom side.

Makes 20.

TIPS:

These are “dunking” cookies and go very well with coffee, tea or cappuccino. 

To make sure my cookies are the same size, I use my trusted food scale. Each cookie should weight about 1 Oz or 30 grams.

As always, if dough is too dry, add a little more milk. If wet, add a bit more flour. Your ultimate goal is to achieve a play-dough consistency.