This is not a “traditional” Italian recipe, but they are the kind of cookies I grew up eating: crunchy and not chewy (that’s the way we eat cookies in Italy).
Recipe adapted from “Cioccolato” – Jacqueline Bellefontaine – 1998 Parragon, London
Ingredients (for 25 cookies):
75 gms – 2.65 oz. sugar
75 gms - 2.65 oz. butter, at room temperature
1 ½ tbsp milk
225 gms – 8 oz. flour
25 gms – 0.9 oz. cocoa powder
Cream the butter and sugar together in the bowl of an electric mixer with a paddle attachment on low to medium speed. Mix until well incorporated.
Add the egg and milk and mix well. Sift the flour and cocoa powder together, add to the bowl and mix well. The dough will be ready when it clumps around the paddle attachment.
Roll it into a 6 mm thick sheet and cut out your cookies.
Put the cookies on a baking tray lined with baking paper and bake in a pre-heated oven at 180°C for 10 to 12 minutes.
When ready, let them cool down on the baking tray for a few minutes, then transfer them to a wire rack to cool down completely.