Classic Love Bites
- 225 g (1 cup) unsalted butter, softened
- 300 g (1 1/2 cups) granulated sugar
- 4 large eggs, at room temperature
- 240 ml (1 cup) whole milk, at room temperature
- 360 g (3 cups) all-purpose flour
- 50 g (1/2 cup) unsweetened cocoa powder
- 6 g (1 1/2 teaspoons) baking powder
- 80 g (1 cup) shredded coconut flakes, for garnish
1. Preheat oven to 175°C (350°F). Line baking sheets with parchment paper or silicone mats.
2. In a large bowl, beat softened butter and sugar together until pale and fluffy, about 2–3 minutes.
3. In a separate bowl, sift together flour, cocoa powder, and baking powder.
4. Gradually fold the dry ingredients into the butter mixture until just combined.
5. Add eggs one at a time, mixing well after each addition. Pour in the milk and mix until the batter is smooth and uniform.
6. Using a tablespoon, scoop rounded portions of dough and roll gently between your palms to form balls. Place them on the baking sheet, spacing 5 cm (2 inches) apart.
7. Bake for 12 to 15 minutes, or until the edges are set but the centers still feel soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Once fully cooled, sprinkle generously with shredded coconut flakes.
- mixing bowl
- whisk
- rubber spatula
- baking sheet
- parchment paper or silicone mat
- wire rack
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