Chocolate Cheese Soft Cookies
1.
Cut the butter and cream cheese into small pieces, and let them soften at room temperature (you can press a small pit with your fingers, and keep it in a warm place when the temperature is low in winter).
2.
Mix all powders evenly (including baking soda and baking powder)
3.
Change the cooked almonds and chop them slightly with a knife (if the altars are raw, they should be roasted in advance)
4.
Add fine sugar and salt to the softened butter and cream cheese, and beat with an electric whisk until smooth and fluffy.
5.
Add the egg liquid in three batches, and stir well after each addition, then add a second time, and stir well until the egg liquid and butter paste are completely fused.
6.
Sift in the mixed powder.
7.
Stir evenly with a spatula until there is no dry powder
8.
Put the almonds and chocolate beans into the batter and mix well. (Nuts and chocolate beans are reserved for surface decoration)
9.
Use a spoon or spatula to scoop the batter into the baking pan (if it is not a non-stick baking pan, put greased paper first), each weighs about 32 grams. Use the back of a spoon or a spatula to flatten the batter slightly, and put some nuts and chocolate beans on the surface for decoration
10.
Preheat the oven at 180 degrees and lower at 155 degrees (preheating time is about 10 minutes). After preheating, put the baking tray in the middle of the oven and bake for about 13 minutes until the edges begin to appear slightly yellow.
Don't bake soft cookies for too long, so as not to taste hard.
If you prefer a softer texture, you can skip baking for one to two minutes.
11.
Take out and let cool
12.
If you haven’t finished eating on the day, put it in the refrigerator and keep it tightly sealed
13.
Rich chocolate flavor
Tips:
The baking time and temperature are for reference only, and should be adjusted according to the actual situation of your own oven. Do not bake soft cookies for too long to avoid hard taste
