Today I’m going to share the recipe of my fav – soft bake chocolate chip cookies.
As a “dark chocoholic”, I took dark chocolate of meji to rock this cookie. You can replace the dark one with milk chocolate or m&m, it’s all up to you.
INGREDIENTs 材料:
(20-24 pieces )
紅糖 brown sugar – 100g
白糖 granulated sugar – 50g
無鹽奶油 (室溫)unsalted butter (room temperature)– 100g
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蛋 egg – 1顆
香草精 – 1tsb
鹽巴 salt – 1 tsb
低筋麵粉 all-purpose flour – 180g
泡打粉 baking powder – 1tsb
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黑巧克力(切小塊)dark chocolate chips – 130g
DIRECTIONS 做法
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將奶油回溫,可微波30秒或是放置於室溫下回軟 (微波奶油不可成為液態),將奶油攪拌,成鬆軟狀後加入糖混合。Using beater to beat the butter with the sugars until creamy and fluffy.
2. 加入蛋和香草精,攪拌均勻。Add the vanilla and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
*若是用電動攪拌機,約15秒就好,不要過度攪拌。Beat on low speed about 15 secs, don’t over done.
3. 麵粉和泡打粉過篩。 Sift flour and baking powder.
4. 用橡皮刮刀以拌壓的方式將麵粉,鹽,泡打粉加入。Add the flour, baking powder and salt in by spatula .
5. 拌入黑巧克力塊。 Fold in dark chocolate chips.
6. 用兩隻湯匙輔助,將麵糊於烘焙紙上分好份量。Divide the dough into 24 small balls on baking sheet or do a bigger portion.
將烤箱預熱至 190°C Preheat the oven to 350 degrees.
*麵糊若太粘手,可沾一點麵粉在手上,在做整型的動作 Use some flour to make it easier if the dough is too sticky to make the shape
*若沒有烘焙紙,在烤盤上刷上薄薄一層奶油可幫助取下烤好的餅乾
7. 烤約 9- 12分鐘, 你可以看到餅乾邊緣呈金黃色。Bake for 9 to 12 minutes, you can see the edges of cookies are golden.
請不要烤太久 餅乾會整個硬掉 DO NOT OVER BAKED!
餅乾裡還是軟的 (但是麵糊是熟的喔)soft inside ❤
8. 將餅乾從烤盤取下,放到網架上放涼。 完全冷卻後可用密封罐保存約一星期。Remove the cookies from pan to a wire rack and let them cool. You can have it fresh for a week in a airtight container. (But i’m sure these will all gone in a short time. haha.)
希望你喜歡這個食譜,希望你可以分享你的成果喔~有問題也可以留言給我 🙂