Westinghouse Special: Classic Chocolate Bean Soft Cookies

Name: Westinghouse Special: Classic Chocolate Bean Soft Cookies
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 100g Unsalted butter; 35g Sugar; 35g brown sugar; 1 piece Room temperature eggs; 2.5g baking soda; 1/4 teaspoon salt; 155g All-purpose flour; 140g Dark Chocolate Beans; 1 tsp Vanilla extract

by Xiaoxi West Baking

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

I used to make hard cookies when I made biscuits. Later, I thought about making soft cookies when my child was growing teeth and couldn't eat hard ones. This most classic American soft biscuit is delicious and fast, and it will really taste better as you eat it. It feels like you can’t stop after eating it! A thin layer on the outside is crispy, but on the inside it is soft and sweet like a cake! The outside is crispy and the inside is soft, soft and light like cotton. One bite, the soft taste like a cake, the rich and soft taste mixed with large and soft chocolate beans, the fragrance of sweet chocolate fills your mouth, it is simply a wonderful experience!

This delicious and sweet classic chocolate bean soft cookie with milk is perfect for delicious afternoon tea! Come try it!

Ingredients

Westinghouse Special: Classic Chocolate Bean Soft Cookies

1. Prepare the materials

Westinghouse Special: Classic Chocolate Bean Soft Cookies recipe

2. After the butter has softened at room temperature, add the mixed brown sugar and white sugar

3. Whip the butter, and remember not to over whip it.

4. Add the whole egg liquid in three batches and beat.

5. Add sifted all-purpose flour, baking soda, salt and vanilla extract and mix well with a spatula

6. Add chocolate beans and mix well

7. Knead it with a spoon or hand and place it on a baking sheet lined with greased paper. Just press it a little bit, don't press too much, because the biscuits will stretch when they bake.

8. Put it into the Westinghouse 4001J oven preheated at 175 degrees, bake for 10 to 13 minutes, and let it cool. The taste will be better after cooling.

Tips:
1. Remember not to over-mix, just mix well each time, what you want is a very soft taste.
2. The best baking time is 11 minutes. Seeing that the surrounding area starts to turn yellow and the surface is slightly colored, take it out. It is very soft just after it is taken out, and the softness is normal after cooling.
3. Be sure not to exceed 13 minutes, the biscuits will become brittle if exceeded, and the essence of the biscuits will be lost.
4. If you are using sweet chocolate such as milk chocolate, you can reduce the sugar appropriately (bitter dark chocolate is recommended for the best taste)
5. It is best to use room temperature eggs for eggs, because the taste at room temperature is a little different from the ones just taken out of the refrigerator. Too low temperature will cause oil and water to separate. Remember to have room temperature eggs!
6. Dark chocolate beans can also be replaced with m&m beans, or just break the chocolate into pieces and put it in.
7. It is strongly recommended that you soak milk to eat, the effect is very good!