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Gooey Chocolate Chip Cookies | 酥軟巧克力豆餅乾

Gooey Chocolate Chip Cookies | 酥軟巧克力豆餅乾

(中文在下面)

After a long search in a good chocolate chip cookie recipe, I may have finally found and figured out the one! Before this, we’d tried a recipe using shortening, some too complicated and using a mixture of different types of flour, more eggs, more sugar more ingredients but the balance just never seemed right.

 

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When I get a cookie, I want it to be crispy on the outside and chewy gooey in the center. this is THAT cookie. Add a bit of nuts to replace some of the chocolate chips to help reduce the sweetness, I like almonds.

Make sure you wait till the cookies are cooled to remove them from the sheet, otherwise they will fall apart.

Have fun baking! Oh and make sure you have enough milk in the fridge before starting a batch 😉

 

Makes about 24 Cookies

  • Preheat oven to 160°C (325°F)
  • Cream together till light and fluffy (2~3mins)
    • 1C Butter (226g/ 2 sticks)
    • 1/2C Brown Sugar
    • 1/2C Granulated Sugar
  • Add and beat to combine
    • 1 Egg
    • 2 tsp Vanilla Extract
  • In a separate bowl, combine
    • 2 1/4C All purpose flour
    • 1 tsp Baking Soda
    • 1/2 tsp Salt
  • Mix dry ingredients into wet slowly
  • Fold in
    • 1C Chocolate chips
  • Roll into 4cm (1.5″) balls, place roughly 5cm (2″) apart on a baking sheet then flatten to 1.5cm (0.5) thick
  • Bake for 10~15mins until the center has set (not sticky wet, but still soft) and the edges are slightly golden

 

For a cakier chocolate chip cookie

  • Preheat the oven at 190°C (375°F)
  • Don’t flatten the cookie dough before baking
  • Bake for 10 mins or until the center is set and edges are golden

 

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有時候 好的食譜 真的很難找,或者我應該說,合口味的食譜真的很難找。在這個食譜之前我試過很多也實驗過很多不同的巧克力豆餅乾食譜,但是成果都不如我預期。

我喜歡的巧克力豆餅乾是 外面酥酥的但是裡面軟軟,黏黏的的那種

巧克力豆的部分也可以換成一半的堅果比較不會這麼甜。我喜歡用杏仁!

開始烤餅乾前先確認冰箱裏面有足夠的牛奶配餅乾吃吧

大約做24片餅乾

  • 預熱烤箱到160度
  • 用打蛋器打發(顏色變淡變鬆軟,約2~3分鐘)
    • 1杯 無鹽奶油 (226g)
    • 1/2杯 黑糖
    • 1/2杯 白砂糖
  • 加入且混合均勻
    • 1 顆 蛋
    • 1.5小匙 香草精
  • 在另一個碗中混合
    • 2 1/4杯 中筋麵粉
    • 1小匙  小蘇打
    • 1/2小匙 鹽
  • 慢慢將乾粉混入濕碗攪拌均勻
  • 加入
    • 1杯 高熔點巧克力豆
  • 將麵團做成直徑約4公分的小球,間距4公分放在烤盤上,稍微壓扁成1.5公分厚
  • 烤大約10~15分鐘。 外緣成金黃色,中間還是很軟但是已經不濕黏 就可以了 (不要烤過頭了!)

從烤箱拿出來以後讓他冷卻一點才有辦法完整的脫離烤盤喔!

 



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