Ingredients for Chocolate Cookies Romany Creams
- 1 cup (2 sticks) softened butter
- 1 ½ cups granulated sugar
- 2 large eggs
- Vanilla Extract
- Flour
- Baking Powder
- Salt
- Cocoa Powder
- 1 cup desiccated coconut
- Chocolate Chips
- Chocolate Sprinkles
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How to Make Chocolate Cookies Romany Creams
- Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, sift together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add to the wet ingredients, alternating with 1 cup desiccated coconut, mixing until just combined. Do not overmix.
- Drop rounded teaspoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 13-15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- **Chocolate Topping:** Melt 6 ounces of semi-sweet chocolate chips in a double boiler or microwave (in 30 second intervals, stirring until smooth).
- Once the cookies are completely cool, dip half of each cookie into the melted chocolate.
- Place the dipped cookies on a sheet of wax paper and immediately sprinkle with chocolate vermicelli.
- Refrigerate for 15-20 minutes, or until the chocolate has fully hardened.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
5g
Fat
23g
Carbs
1g
