Name: Sea Salt Vanilla Chocolate Big Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Unsalted butter; 80g Yellow sugar; 80g White sugar; 1 piece egg; 225g Low powder; 3g baking soda; 3g Baking powder; 150 to 200g chocolate beans; 5g Vanilla extract; 3g sea salt

Sea Salt Vanilla Chocolate Big Cookies

by Little Yuer HiJade

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

*** Very simple production process, the only thing to note is: the butter must be softened in place!
I like the big chocolate chunks. I used 65% of the round chocolates from Van Goghden, slightly cut into chunks.
*** A large piece of popcorn just out of the oven, it will solidify when it's cold, and then put it in the microwave to warm it up and you can enjoy the popcorn👻

There are several ways to soften butter in winter for reference:
First cut into small pieces,
1. Put the plate out and put it in the microwave oven, and ding for 10 seconds and 10 seconds, turn it over properly to make it evenly heated.
2. The fermentation gear of the oven, turn it over at the right time to make it evenly heated.
3. The hot air from the hair dryer blows, as the kitchen mate said, I haven't tried it.

* Either method should be careful not to turn into a bowl of liquid, it doesn't matter if it is slightly changed.
*It is recommended to use fermented butter to make cookies, which is fragrant. "

Sea Salt Vanilla Chocolate Big Cookies

1. Point preparations: 1. The butter is softened at room temperature. 2. Preheat the oven to 180 degrees in advance. Start making it: the softened butter is mixed with brown sugar, granulated sugar, sea salt and vanilla extract to make it fluffy. It doesn't matter if it feels grainy, just add the egg. Add a small amount of egg liquid several times and beat well.

Sea Salt Vanilla Chocolate Big Cookies recipe

2. Sift in the powder, press, mix, and mix until there is no dry powder.

3. Add chocolate beans and mix well. Some recipes need to be refrigerated, I have tried them all, and there is basically no difference.

4. Use a spoon to dig a ball, a big ball, about forty to fifty grams a ball, like a meatball on a non-stick baking pan (or oiled paper) * It may not be easy to dig in winter when the temperature is low, you can wear gloves Directly, grab a big ball like this. * The baking process will automatically spread, pay attention to the distance between at least 2 balls to avoid mutual adhesion. *If you want to make the cookie thinner, squash the ball. Sprinkle a few grains of sea salt on top of each ball. Bake at 180 degrees for 10-12 minutes until the edges are light brown and the center of the biscuit is still slightly soft.