How to Make Yummy Christmas Cookies🎄😋 at Home. No vegetable oil, No Milk! Soft & Delicious!

Attention, attention 👇👇👇👇👇👇👇👇
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In just a few days, the New Year will arrive, and in all this excitement, one of the biggest temptations is the colorful and shiny sweets behind bakery windows. But I personally love baking simple, homemade treats that are incredibly delicious and full of flavor for the holiday nights. If you love sweets too, come along with me and give this a try — I’m sure you won’t regret it!” ✨🍪🎄

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Hi, I’m Dana. Welcome to the Dana Delightful channel! Today I’m here with a fantastic and irresistible cookie recipe. This cookie has a beautiful appearance, an incredibly soft and flawless texture, and an unforgettable aroma and flavor. I’m sure that if you bake this for your gatherings, everyone will be asking you for the recipe!
If you have any questions about the video or the tutorial, feel free to ask—I’ll answer with love

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   / @danadelightfull8484  
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Dear friends, to see the Christmas items, please check the playlists 👇👇👇👇

   • Christmas cookies  
   • Christmas Cake  

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Cocoa Cookies with Chocolate Chips and Walnuts (14 cookies )
Note: The total weight of the dough was approximately 550 grams. I shaped the cookies at 40 grams each, which resulted in 14 cookies in total. If you prefer smaller cookies, simply reduce the weight of each dough ball.

Ingredients:

Softened butter: 100 g
White sugar: 60 g
Brown sugar: 60 g
Egg: 1
Vanilla sugar: ½ tsp
Flour: 160 g
Cocoa powder (dark, high quality): 20 g
Baking powder: 1 tsp
Salt: ¼ tsp
Chocolate chips: 50 g
Chopped walnuts: 50 g

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Instructions:

🍪 Place the softened butter in a large bowl and beat with an electric mixer for about 30 seconds.
🍪 Add the white sugar and beat on medium speed for 1 minute.
🍪 Add the brown sugar and beat on medium speed for another 1 minute.
🍪 Continue mixing until the mixture becomes lighter in color and slightly increases in volume.
🍪 Add the egg and beat on medium speed for 1 minute.
🍪 Add the vanilla and beat for 30 seconds.
🍪 Mix until the sugars are almost fully dissolved into the butter and egg mixture.
🍪 In a separate bowl, combine the flour, baking powder, cocoa powder, and salt.
🍪 Sift the dry ingredients into the wet mixture in 2–3 stages, mixing well each time.
🍪 Add the chocolate chips and mix.
🍪 Add the walnuts and mix well.
🍪 The cookie dough is now ready.
🍪 Depending on your preference, portion the dough by weight or by eye.
🍪 Scoop portions of dough with a spoon, roll into balls with your hands, and place them on a baking tray lined with parchment paper.
🍪 Cookies are baked when the edges have firmed up and changed color, while the center remains soft—if you gently press the center, your finger should leave a slight indentation.

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Oven Settings:

Temperature: 180 °C (356 °F)
Top heating element: On
Bottom heating element: On
Fan: Off
Baking time: 10–12 minutes
Preheating: 10 minutes

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Important Notes:

⚠️ The butter must be completely softened at room temperature.
⚠️ The total dough weight was about 550 g. Since I like bigger cookies, I shaped each one at around 40 g, which gave me 14 cookies.
⚠️ After preparing the dough, refrigerate it for 30 minutes so the butter firms up.
⚠️ Leave enough space between cookies on the tray to prevent them from sticking together as they spread.
⚠️ Always line the baking tray with parchment paper.
⚠️ Allow the cookies to cool completely before removing from the tray and plating them. If you remove them while hot, they will break easily and may burn your hands.

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