Blueberry Chocolate Chip Cookies

Name: Blueberry Chocolate Chip Cookies
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 60g Low-gluten flour; 20g cocoa powder; 40g Sugar; 2 tablespoons oil; A handful of salt; Some Pine nuts; 1 tablespoon Concentrated blueberry juice

by Evelyn under the kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The nutty scent and the chocolate scent mix together perfectly. I was inspired to add blueberry juice, but the taste is surprisingly good, the fragrance is very layered~
No need to whip the butter, no refrigeration and plastic surgery. In short, it is a very easy to use and delicious biscuit.

Ingredients

60g Low-gluten Flour
20g Cocoa Powder
40g Sugar
2 tablespoons Oil
A handful of Salt
Some Pine Nuts
1 tablespoon Concentrated Blueberry Juice

Blueberry Chocolate Chip Cookies

1. Put the low-gluten flour, cocoa powder, sugar, and salt into the mixing bowl, and stir in the same way as washing rice.
(I haven’t sifted it, and I don’t think it has much effect on the taste of the biscuits)

2. Add the oil, continue to stir in the same way, and crush the obvious lumps.
Pour in the blueberry liquid and arrange all the ingredients into a ball

3. Take out the dough and rub it 2-3 times on the operating table to make the internal organization more even. Squeeze out the air inside with a little force with both hands. Arrange the dough into a rectangular parallelepiped. The cut surface is a square with a side length of 3.5 cm and a length of 9 cm.

4. Dip a layer of crushed pine nuts around the dough. You can also add it while kneading the dough. Use a knife to cut into 4 mm thick slices. After cutting, place them on the baking tray, leaving a certain distance.

5. Preheat the oven to 170 degrees in advance, 20 minutes for the middle level

Tips:
1. Because it does not need to be refrigerated, the cuboid may be deformed when slicing, so changing the direction after cutting a slice can avoid this situation
2. When sticking pine nuts, brush a layer of egg liquid, dip a layer of chopped almonds, press lightly with your hand, and brush a layer of egg liquid so that it is easier to stick.