Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, cocoa cookies / langue de chat. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Cocoa Cookies / Langue De Chat is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Cocoa Cookies / Langue De Chat is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have cocoa cookies / langue de chat using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Cocoa Cookies / Langue De Chat:

1. Get 35 g (1.2 oz,３Tbsp) unsalted butter, room temperature
2. Make ready 35 g (1.2 oz, 4 Tbsp) powdered sugar
3. Prepare 35 g (1.2 oz) egg white, room temperature
4. Take 10 g (0.35 oz, 1.5 Tbsp) almond flour
5. Make ready 25 g (0.9 oz, 2 and 4/5 Tbsp) cake flour, or all-purpose flour
6. Prepare 3.5 g (1/2 Tbsp) cocoa powder, sugar-free
7. Make ready 3 drops vanilla oil, optional
8. Make ready chocolate, for dipping

Instructions to make Cocoa Cookies / Langue De Chat:

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2. Soften unsalted butter at room temperature beforehand. Take an egg out from a fridge in advance and prepare an egg white that is not cold (room temperature). Mix flour and cocoa, and sift it twice.
3. Cream the butter until smooth. Add powdered sugar to the butter in 3 parts, mix well each time. Mix well with a whisk for 1 min.
4. Beat the egg white lightly with a fork so as not to foam. Add the egg white to the butter mixture in 6 parts. Mix until smooth each time.
5. Add almond flour, mix well with a spatula until smooth while crushing lumps. Add vanilla oil, mix well.
6. Add the flour, fold it until smooth. Cover the bowl with plastic wrap, let it sit in a fridge for 30 mins. Preheat an oven to 190℃ / 374F.
7. Pipe the mixture into round shapes or use the mold to shape them up. I used a template mat. Each size is a 4cm /1.6 inches in diameter, 2mm / 0.08 inch thick. Let the remaining mixture sit in a fridge.
8. Bake it at 170℃ / 338 F for 11 mins, and 110℃ / 230 F for 7 mins. Bake the rest in the same way. Transfer them to a rack to cool down.
9. Dip 1/3 each cookie in melted chocolate. Dry the chocolate, and done! If the chocolate doesn't dry, refrigerate them for around 5 mins to harden it.
10. Ready to serve and ENJOY!

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