Chocolate bean soft cookies
By VicentaLakin
Used to make cookies with hard cookies, and then thinking about having kids with teeth that can't eat hard, thinking about being soft cookies. This is the most classic American soft cookie, delicious and fast, and the more delicious it is, the more it's going to be, the more it's going to be. It is soothing in a thin layer, but it is as soft as a cake. It is soft and soft as cotton. It's a wonderful experience to bite down like a cake, with big and soft chocolate beans, and soft, sweet chocolate. This is a delicious, sweet classic chocolate beans with milk, and a good afternoon tea
Recipe Recommendations
- unsalted butter 100g
- brown sugar 35g
- white sugar 35g
- eggs one
- baking soda powder 2.5G
- salt 1/4 teaspoon
- medium-gluten flour 155g
- Dark chocolate beans 140g
- vanilla extract 1 teaspoon
- sweetening
- roast
- an hour
- simple
Steps for Chocolate bean soft cookies
1
Prepare the material
2
When the butter room is softened, add mixed red sugar and white sugar
3
Let's get the butter out of it, remember, don't overdo it。
4
In three minutes, the whole egg drop。
5
With sifted mid-dry flour, little soda, salt and vanilla with a razor. even
6
Add chocolate beans and mix them evenly
7
Scramble it with spoons or hands and put it on a grill with oil paper. Just a little pressure. Don't be too flat, because cookies are extended。
8
Put it in a 4001J oven in Westinghouse, 175 degrees preheated, 10-13 minutes baked, just cooled, and tasted better after cooling。Chocolate bean soft cookies Make Tips
1. remember not to mix too much, so that each time it is smooth, it is a very soft taste. 2. baking time, best 11 minutes. when you see the surroundings starting to turn yellow, the surface is slightly coloured. it's very soft. it's normal after cooling. 3. it must not be more than 13 minutes before the end of which the cookie becomes frayed and loses its essence. 4. if you use sweet chocolate such as milk chocolate, appropriate sugar can be reduced (with bitter black chocolate being recommended for the best taste). 5. eggs should preferably use constant-temperature eggs, since there is a difference between the common-temperature sense and the one just taken out of the fridge. low temperatures lead to oil and water separation. remember to keep the eggs warm! 6. black chocolate beans can be replaced with m and m beans, or just put chocolate in pieces. 7. strongly recommends that we make milk