Cocoa Bee Cookies Recipes

MOIST CHOCOLATE COOKIES WITH COCOA POWDER

Steps:

• Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
• Put the flour, cocoa powder and baking soda in a small bowl and mix well. Set aside.
• Melt the butter in a small pan over medium heat until it is halfway melted. Take it from the heat and stir until it is all melted. Set aside to cool.
• Place the sugar in a big bowl and add the butter, mix well. Then add in the egg and vanilla, stir until combined.
• Add the flour mixture in 2 batches and stir until all combined well.
• Roll the dough into 52-53 gram (2 and ½ tablespoon) balls and place them on the baking sheet. Alternatively, you can divide the dough equally into 10 pieces and roll each into a ball.
• Bake for 8-11 minutes or until the cookies are slightly set. The top of the cookies shouldn't be wet but soft. They will be too soft to handle. Remove the cookies from the oven so that they can keep their moistness. Let them cool on the baking sheet for 10 minutes or until the bottom of the cookies are firm enough. The cookies will be a little bit puffy. You can slightly press the cookies with the back of a spoon.

COCOA BEE COOKIES

Steps:

• Preheat oven to 325 degrees. Whisk together flour, cocoa powder, salt, baking powder, and baking soda.
• With an electric mixer on medium speed, beat butter and brown sugar until pale and fluffy, about 4 minutes. Beat in egg and molasses. Reduce speed to low. Add flour mixture; beat until just combined. Shape into a disk, and wrap in plastic. Refrigerate until cold but not hard, about 30 minutes.
• Divide dough into quarters. Roll out each portion between 2 sheets of lightly floured parchment to 1/4 inch thick. Chill in freezer until firm, about 30 minutes. Using a 3-inch bee cutter, cut out shapes. Gather together scraps; reroll, and cut out. Space 1 inch apart on baking sheets lined with parchment.
• Bake cookies until firm, 10 to 12 minutes. Let cool.
• Brush water on wings of bees, and immediately sprinkle with sanding sugar, shaking off excess. Decorate bodies with royal icing, and immediately sprinkle icing with sanding sugar, shaking off excess. Let cookies set, at least 2 hours.

CHEWY CHOCOLATE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together margarine and sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended. Mix in walnuts. Drop by spoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.