Chocolate Chip Cookies

Chocolate Chip Cookies

1. Prepare ingredients.

2. Chopped almond wood.

3. Cut the chocolate into small pieces.

4. Mix the chocolate and almond wood chips evenly and set aside.

5. Beat the eggs into a bowl, beat them up and set aside.
Mix low-gluten flour, cocoa powder, and baking powder evenly.

6. The butter is softened to the point that you can easily press it with your fingers, and put it in a large bowl with the sugar and salt.
Use a spatula to press a few times to avoid splashing.

7. Beat the butter at medium speed with an electric whisk until the butter is whitish in color.
Add the egg liquid to the butter three times.

8. Fully whipped evenly, each time it must be completely fused before adding the next time to avoid oil-water separation.

9. Sift the mixed powder into the butter.

10. The spatula is used to cut and mix until no dry powder is visible.
Put the chocolate and almond wood chips into the dough, cut and mix evenly.

11. Use a 15ml measuring spoon to scoop out the dough to make sure that each cookie dough has the same weight.
Place the dough in a baking tray lined with greased paper, keeping a certain distance between each piece of dough.
Press each piece of dough gently to flatten.

12. Put it in the middle of the preheated oven, set the upper and lower fire to 180 degrees, for 15 minutes.

13. After being out of the oven, let it cool for a while, then move it to the drying net and let it cool sufficiently, and then seal it for storage.
Favna inspired strawberries, natural and rich, making baking more material

Tips:

1. The baking time is flexibly adjusted according to the performance of the own oven and the size of the dough.
2. The freshly baked biscuits are soft and easy to break. Let them dry for a while and then move them to the drying net to fully cool down.