I recently came across a hundred-year-old recipe for Cocoa Cookies that I just had to try. This recipe was actually a cut-out cookie recipe. The cookies had a crispy exterior with a softer, cake-like interior, and just the right amount of sweetness. They are lovely with coffee (or milk).
Here is the original recipe:
When, I followed the recipe, the cookie dough was extremely dry and crumbly, so I added a second egg to make the dough a better consistency that could be rolled.
And, here’s the recipe updated for modern cooks:
Cocoa Cookies (Chocolate Cut-out Cookies
1/4 cup butter or shortening (I used butter.)
1 cup sugar
1/4 cup milk
2 large eggs
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cocoa
2 cups flour
Preheat oven to 400° F. Cream butter (or shortening) and sugar; then stir in milk and eggs. Add the baking powder, salt, and cocoa; stir until combined. Add the flour and stir until well mixed. Roll out to 1/4 inch thick; then cut into shapes. Place on greased baking sheets. Bake 9-12 minutes or until lightly browned.