Cocoa Infused Chin Chin
A chocolatey variation using West African cocoa powder mixed directly into the dough.
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Ingredients
- 4 cups All-purpose flour
- 1/2 cup West African cocoa powder
- 3/4 cup Granulated sugar
- 1/2 cup Unsalted butter, chilled and cubed
- 1/2 cup Whole milk
- 1 piece Large egg
- 1 teaspoon Baking powder
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 quart Vegetable oil for deep frying
Instructions
- 1
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, nutmeg, and salt until the color is uniform.
- 2
Add the chilled cubed butter to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
- 3
Whisk the egg, milk, and vanilla extract together in a small bowl, then gradually pour into the flour mixture.
- 4
Knead the dough gently on a lightly floured surface for about 5 minutes until it is smooth and firm, but not sticky.
- 5
Divide the dough into smaller portions and roll each out to a thickness of about 1/4 inch using a rolling pin.
- 6
Use a pizza cutter or knife to cut the dough into small 1/2-inch squares or strips.
- 7
Heat the vegetable oil in a deep pot to 350°F (175°C) and fry the chin chin in batches, stirring occasionally to prevent sticking.
- 8
Fry for 3-5 minutes until they feel slightly firm; remove with a slotted spoon and drain on paper towels to crisp up as they cool.
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