Sea Salt Chocolate Soft Cookies
1.
Soften the butter at room temperature, add golden caster sugar
2.
Fully blown to a light and fluffy state, only when fully blown, the dough can spread out by itself when baking later
3.
Add the egg mixture and continue to beat until combined. To eat vanilla flavor, you can add a small amount of vanilla extract in this step
4.
Mix low flour, medium flour, baking powder and baking soda through a sieve, pour in the whipped butter with sea salt, and mix with a spatula until there is no dry powder
5.
Cut the bittersweet chocolate into pieces, pour into the batter and mix well
6.
Put the dough in a fresh-keeping bag and tie it tightly, put it in the refrigerator for 1 to 3 days
7.
Take out the dough, divide it into small pieces of 35 grams each, round it slightly, put it in a baking tray, sprinkle the surface with granular sea salt (note that there is enough space between each dough, it will spread out when baking)
8.
In the middle of the oven, heat up and down at 170 degrees for about 12 minutes (please adjust the time and temperature according to your own oven). The dough will spread out into a round cake during the baking process, and the edges can be colored.
9.
Don’t rush out of the baking tray after baking. Let the baking tray cool for a few minutes. After the cookies harden a little, use a spatula to move the cookies to the drying rack to cool completely.
Tips:
1. This amount can make about 16 cookies of 35 grams. You can adjust the size of the cookies according to your own preferences. It can be 50 grams or even 60 grams. The baking time should be increased accordingly.
2. For chocolate, use more than 66% bittersweet chocolate, ordinary chocolate will be too sweet
3. The refrigeration step is very important. The dough will be baked directly without reheating. It will be slightly smaller when spread out, with a higher thickness, and a softer taste. If you bake it after returning to the temperature, it will spread out more and it will be thinner and crisper.
