Chocolate Chip Cookies

Chocolate Chip Cookies

1. After the butter has softened at room temperature, add powdered sugar, use a spatula to slowly mix the butter and powdered sugar together

2. Beat an egg (whole egg liquid)

3. Pour the egg liquid into the butter three times, and stir evenly with an electric whisk each time

4. Don’t over beat the butter, as long as the egg liquid and the butter are fully fused, it’s fine

5. Take 350g low-gluten flour

6. Sift the flour and mix with the butter

7. Stir evenly with a spatula (the technique is like stir-frying, do not stir in a circular motion clockwise or counterclockwise to prevent the flour from becoming gluten. After the gluten, the cookies will not be crispy)

8. Add cocoa powder

9. well mixed

10. Break the chocolate into fine particles

11. Then mix the chocolate chips with the previous mixture

12. The cookie gun chooses the pattern you like. The one I use is a square biscuit that is made under normal conditions. I pressed it twice when making it, so the one made is round. Please adjust according to personal preference

13. Take a piece of dough and knead it thinly and put it into the biscuit gun

14. Tighten the biscuit gun, ready to press the biscuit

15. Press the biscuit shape on the baking tray

16. Sprinkle with colored candies. Place in the middle of the oven, heat up to 210°C, lower to 200°C, and bake for 12 minutes.

17. After baking it enough to dissipate heat

Tips:

The colored candy I use will not melt at a high temperature during baking. After baking, please don't touch the colored candy until it is completely cool, otherwise it will be easy to squash the colored candy.
Other colored candies may melt when exposed to high temperatures.