A delicious cookie simpler than cranberry cookies~

Butter doesn't need to be whipped~it tastes like a lot of fun and soft cookies~with a long aftertaste~

This recipe: 16 pieces (as shown in the figure for a plate)

Note: This is a soft cookie.

Ingredients and seasonings for Chocolate Chip Cookies

Butter 60g

White sugar 50g

Brown sugar 10g

A few drops of vanilla essence

Egg (or light cream) 50g

Bakeable chocolate beans (chocolate with 70% or more pure cocoa butter) 50g

Low gluten flour 115g

Fafna Cocoa Powder 10g

Bicarbonate of soda 2g

Salt 1g

Appropriate amount of roasted chocolate beans for decoration

Steps

Step 1
First, heat the butter until fully liquefied

Step 2

Add white sugar, brown sugar, vanilla extract, and salt, stirring well.

Step 3

Add light cream (or eggs) (mixture must be completely cooled before adding eggs)

Step4
Stir to make it mixed evenly. Sift in low gluten flour, baking soda, and cocoa powder.

Step5

Cut and mix evenly. (Don't over mix) (I made this in winter, so it looks very dry and hard, but it's actually very soft and soft. There's still a little bit of dirt on my hand, but when I rub it inside my hand, it won't touch my hand. This is the state.)

Step6

Add chocolate beans and mix well. Refrigerate for 1 to 12 hours.

Step7

Knead into 2 cm diameter balls and arrange them neatly on the baking tray (4-5 cm spacing is recommended). Decorate each ball with a few chocolate beans. (The ball will flatten itself after baking, so there is no need to deliberately flatten it.)

Step8

Place in a preheated oven, heat up and down at 190 ℃, medium layer, 9 minutes.

Tips

The landlord uses Fafna cocoa powder and 70% Fafna cocoa butter chocolate or chocolate beans for baking, so it definitely won't be very sweet. Don't mention that the landlord's formula is sweet (the landlord is really sad). Using good cocoa and chocolate won't be sweet and greasy. Please adjust the sugar content in the formula based on the amount of cocoa and the sweetness of the chocolate you use~

The landlord is in a hurry and didn't put it in cold storage. It's also delicious to bake directly~

For those who like to eat hard and crispy cookies, it can be appropriately added for about 2 minutes~

The undercoat of the small oven is too high, and it should be appropriately reduced by about 30 degrees.

Children who are allergic to eggs can switch to light cream~

Don't put it without vanilla essence~

"If there is no cocoa powder, it can be dispensed with. If there is no cocoa powder, it needs to be reduced in sugar (about 10-20g). The landlord uses Fafna, so it is relatively bitter."~

You can also use ordinary pure cocoa butter chocolate, cut it into chocolate bean sized pieces and mix into a cooled dough. After baking, do not touch it. Wait until it has cooled completely and the chocolate has solidified again before eating. (Not very recommended. Chocolate taste will be very poor after being heated.)

After just mixing, the sticky hand may be caused by the flour not yet absorbing the oil. After 15 minutes of standing, take a small piece and place it on the palm to knead it round, which can achieve good results. Also, the sticky hand may be caused by the poor water absorption of the flour, and slightly add a little powder.

(Images from the internet)