Chocolate Soft Cookies
1.
The butter is softened to the extent that you can poke with your hands, and put in the mixed brown sugar and white sugar
2.
Use a whisk to mix the butter and sugar evenly.
Remember not to over-mix!
3.
Add "normal temperature" eggs of any size~
The taste at room temperature is still a bit different from the one just made from the refrigerator.
4.
Stir evenly~~
Remember not to over-mix!
You can add vanilla extract at this time
5.
Heat the baking soda and mix well!
Can make baking soda work better :)
If you don’t have baking soda, you can use baking powder instead, but the effect is not as good as baking soda.
6.
Add a small poke of salt into the batter, add the mixed baking soda and mix well with a spatula
7.
Add the flour in three times~ Mix it evenly with a spatula and add it in sequence. This will make it faster. Low-gluten flour and medium-gluten flour are all fine! As long as it's not high-gluten flour, self-raising flour, etc.
8.
Add chocolate beans!
9.
Stir evenly
10.
Use a spoon to reshape and place it on a baking tray lined with greased paper, make it bigger, and taste a bit refreshing, haha, just press it a little bit~ don’t squeeze too flat, the biscuits will stretch when they bake
11.
Put it in the oven at 160°C for 15 minutes (preheat for five minutes), if you want a softer one, just make it thicker for 12 minutes! If you want it to be crispy, just take 15 minutes.
12.
Let it cool and you can eat it!
Personally, I think it tastes best when it just cools after baking! At this time, a thin layer on the outside is crispy, but the inside is soft like a cake!
Tips:
1. Remember not to over-mix! Just mix well every time! What this biscuit wants is a very soft texture~
2. The amount of sugar should still be appropriate, if you are not particularly afraid of sweetness~ I suggest you not reduce sugar~
>>>>>According to the feedback from our enthusiastic friends, if you use sweet chocolate such as milk chocolate, you can reduce the sugar appropriately<<<<
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