Sugar Diamond Chocolate Chip Cookies

Name: Sugar Diamond Chocolate Chip Cookies
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 50g butter; 30g Sugar; 30g Almond powder; 70g Low-gluten flour; 1 piece egg; 10g Unsweetened cocoa powder; Some Raw sugar

by Sweet talk

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Speaking of baking, I feel a little bit back off! After the chiffon cake failed several times, I secretly initiated not to step into the baking world again (silly laugh)...
Then again! Every time I see people doing baking so beautifully and beautifully, I start to itch again and want to try again. Everyone knows cranberry biscuits, right? It is said that to learn baking, you have to start with cranberry biscuits. Even a zero-based person will be able to complete it without pressure. Then I tried it. I really found that biscuits are purely an introduction to baking, and they can be made only when the ingredients are complete.

Ingredients

Sugar Diamond Chocolate Chip Cookies

1. Ingredients preparation

Sugar Diamond Chocolate Chip Cookies recipe

2. Sift the low powder and cocoa powder after mixing

3. The butter is soft and warm, and the butter and sugar are mixed until the color is white, and the end of the whisk is horny.

4. Beat the eggs, add the egg mixture twice, and beat evenly

5. Then add the almond flour and stir evenly with a rubber spatula

6. Then add the sieved low powder and cocoa powder to add

7. Knead it with your hands

8. Put the dough on the chopping board, shape it into a cylinder with both hands, wrap it in plastic wrap and freeze it in the refrigerator for 1-2 hours;
Take out the frozen dough, brush a layer of egg liquid evenly on the surface, and then roll it back and forth to evenly stick the jaggery

9. Cut the dough with jaggery into slices about 0.5 cm thick with a knife

10. Put it in an oven preheated to 160 degrees, middle level, upper and lower fire, bake for 15-20 minutes

Tips:
If the cylindrical dough is soft, the bottom is easily squashed. In this case, you can refrigerate for a while to make the dough a little harder, then take it out and pinch it into a cylindrical shape before freezing.