::RECIPE:: My Favorite Soft Bake Dark Chocolate Chip Cookies – 美式黑巧克力豆軟餅乾

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.


(20-24 pieces )

紅糖  brown sugar – 100g
白糖 granulated sugar – 50g
無鹽奶油  (室溫)unsalted butter (room temperature)– 100g
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

黑巧克力(切小塊)dark chocolate chips – 130g


  1. 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


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 🙂


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