Vanilla sea salt, big chocolate cookies
By VicentaLakin
You're satisfied with all the recent big cookies kitchens, the edges, the softness, the amount of chocolate. Not too sweet. Coffee or tea. The important thing is that chocolate must be at least 66% more. It tastes more bitter。
Recipe Recommendations
- low powder 115 grams
- acaroid 100 grams
- baking soda 3 grams
- baking powder 3 grams
- sea salt 4 grams
- butter 140 grams
- fine sugar 120 grams
- eggs one
- vanilla extract 5ml
- chocolate 200 grams
Steps for Vanilla sea salt, big chocolate cookies
1
Butter and eggs were brought out early to warm up and the butter room softened. Chocolate cut。
2
Both flours are sifted into large bowls, with sodium flour, powdered powder and sea salt, and mix them evenly。
3
A large bowl of softened butter and white sugar was also taken, and electric omelet was used for high-speed discharges of 5 minutes to light-coated butter。
4
Add egg fluids and vanilla concentrates and continue to eject for one minute to complete parity。
5
Flour is mixed with well-spreaded butter, which can be slashed to dry powder。
6
Continue to add chocolate shredded and evenly mix, and then wrap the cookies in a membranes to freeze in the fridge for more than 24 hours。
7
biscuit noodles in a spherical form of about 50 g, with a distance to line up on the grill. then a little sea salt was spilled on the surface of the dough。
8
The oven selects the hot wind-baking mode, 145 degrees, drops into the middle, bakes for 30 minutes. Noodles will slowly become cakes in the oven. It's just about to bake to the edge of the cookies and start to turn to gold brown. Be careful not to overdo it, when the cookies are all colored, they're not soft。