Being Japanese, I use panko for any kind of dishes.
Panko is a great ingredients and makes everything taste great!
I created this recipe using some of my mother’s panko cookies she used to make when I was a little girl.
Adding panko makes crispy and savory cookies like toasted bread. Since these are for the holidays, I added dried cranberries to make them sparkle and also added sweetened cocoa powder to make more delicious cookies.
Crispy Chocolate Cookies
2 cups panko
1 1/4 cups all-purpose flour
6 tablespoons granulated sugar
1 stick butter
1/2 cup milk
4 tablespoons sweetened cocoa powder
3/4 cup dried cranberries
Directions: In a bowl, cream butter and granulated sugar. Mix until frosty and fluffy.
Add cocoa powder, panko and all-purpose flour. Mix well.
Add milk and dried cranberries. Mix until well blended. (Don’t need to knead the dough).
Preheat the oven to 350 degrees F. Line cookie sheet with parchment paper.
Take about 1 tablespoon of the dough, place on your palm, with your palms flatten to 2.5 inch in diameter and place on the parchment-lined baking sheet.
Bake for 12 minutes.
This recipe makes about 30 Crispy Panko Chocolate Cookies.