Ingredients
70 grams Cake flour
30 grams Hot chocolate mix
25 grams Sugar
30 grams Vegetable oil
30 grams Milk
1 Powdered sugar (for decoration)
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Inventive pastry — compost cookies, crack pie, cereal milk soft serve
Food-grade cocoa butter for chocolate work and coating
Air-insulated sheet — no burnt bottoms on delicate cookies
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Inventive pastry — compost cookies, crack pie, cereal milk soft serve
Food-grade cocoa butter for chocolate work and coating
Air-insulated sheet — no burnt bottoms on delicate cookies
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Preheat the oven to 340F/170C. In a bowl, combine cake flour, sugar, and milk cocoa. Use a whisk to mix well. It's ok once there are no lumps. Mix in vegetable oil and milk. Use a rubber spatula to mix with a cutting motion. It's good if you can mix it into a single lump. If you can't, wrap it up and knead it from the outside until it becomes a single lump. Make bite-sized balls (about 10 g) and lay on a baking pan covered with baking paper. Bake at 340F/170C for 15-20 minutes. After they've baked, let cool on the baking pan. The dough will still be soft so let them cool without touching them. Once they've cooled, sprinkle powered sugar on top.