Chocolate Bean Cocoa Cookies

Name: Chocolate Bean Cocoa Cookies
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 98g Low-gluten flour; 10g cocoa powder; 7g milk powder; 55g Powdered sugar; 75g butter; 1 piece egg; Some Baked Chocolate Beans; Some Ground peanuts

by Monkey loves food_

4.8 (1)

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Difficulty

Easy

Time

15m

Serving

2

This cookie tastes crispy and bittersweet. Because the chocolate beans I use are bittersweet, the finished biscuit also has a bittersweet taste. I personally like this taste, especially After eating a bite of biscuits and taking a sip of black tea, it tastes wonderful! If you don’t have chocolate beans, you can use chopped peanuts or almond flakes instead, or leave nothing! In short, cocoa is a cookie I often make. If you love cocoa-flavored cookies as much as I do, try this recipe.
Tips: The sugar in the recipe is the amount I have reduced, so I do not recommend that you reduce the amount of sugar

Ingredients

Chocolate Bean Cocoa Cookies

1. To soften the butter in advance, pour the powdered sugar into the softened butter and mix it with a spatula.

2. Then use an electric whisk to beat the butter. (Remember that the butter must be softened in place, otherwise it will be difficult to dispose of)

3. After being beaten, divide the egg liquid into the butter basin 3-4 times. Stir thoroughly after each addition, and then add the next time! (I used a smaller egg for the egg)

4. Then we sifted the cocoa powder, low powder, and milk powder into the bowl of butter, and put the roasted chocolate beans in the bowl. Because there are still some ground peanuts left at home, I added some ground peanuts! (Add a little bit of ground peanuts) After all the ingredients are added to the basin, put on disposable gloves and grab the dough until you can’t see the dry powder.

5. Then wrap the well-made dough with plastic wrap and place it in the Xuechu biscuit mold for shaping! After being shaped, put it in the refrigerator and freeze for 1 hour

6. (Preheat the oven to 175 degrees) Take out the frozen dough and slice it. My amount is just enough to bake a whole plate. The baking pan I use is Xuechu's borderless baking pan.

7. Finally, put it into the middle layer of the oven and heat up to 175 degrees, then bake at 161 degrees for 20 minutes. (The temperature is for reference only. Because the temperature difference of each oven is different)

8. The baked biscuits have to wait until they are cold before they can be eaten, because the freshly baked biscuits are soft and harden when they are cold!