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 🙂
