This recipe is the same as the recipe I shared yesterday, but with a thicker coating of cocoa powder. Still the same melt-in-the mouth texture, but with a stronger cocoa aroma :)
Yield: 28 pcs of 3cm-cookies
60g unsalted butter*, softened
20g icing sugar
Pinch of salt
60g potato starch
40g superfine flour/Hongkong flour^
2 tsp cocoa powder
* I used "Golden Churn" unsalted butter
^ you can use plain flour in place of superfine flour
1. Beat softened butter for about 1~2 minutes, then stir in the icing sugar and pinch of salt. Beat till pale and fluffy.
If the butter becomes glossy, return it to the fridge to chill further. Over-softened butter has difficulty in trapping air.
2. Sieve and fold in the potato starch and superfine flour, mix till combine into a soft dough.
3. As the dough is quite sticky, keep the dough in a plastic bag or food cling, and place in the fridge for about 20 to 30 minutes. This helps to make the dough more manageable
4. Transfer the dough out of the fridge, remove the plastic bag/food cling, and divide the dough into about 28 portions.
5. Roll the dough into ball of about 1.5 to 2 cm in diameter.
Transfer to a cup filled with 2 tsp of cocoa powder. Swirl the cup to coat the dough with cocoa powder.
Arrange the dough balls on a baking tray lined with parchment paper.
6. Place the tray of dough balls, together with a fork, into the fridge for about 10 minutes. This helps to make the dough less sticky.
7. Lightly flatten the dough balls using the cold fork. Wipe the fork after each use, to prevent the dough from sticking to it.
8. Bake in a preheated oven toaster set at 170 degree Celsius for about 12 to 15 minutes.
Need not bake till brown, stop baking when you can smell the nice aroma.
9. Transfer to a wire rack to cool further. Keep the cookies in an air-tight container. Enjoy :P
Recipe adapted from
with great appreciation :)