Basic-free super simple cocoa cookies

Overview

I have made this biscuit several times. My children love it. It is easy to make and not time-consuming. I want to share this good thing with everyone. The original recipe comes from Teacher Meng’s 100 Biscuits. Personally, I felt that 90 grams of sugar was a bit sweet, so I reduced the amount of sugar and used 70 grams. The original recipe was for brown sugar, which I didn’t have at home, so I used ordinary white sugar instead. The chocolate beans are reduced from 110 grams in the original recipe to 80 grams. This recipe made a total of 21 slices.

Tags

• baking
• cookies
• baking soda powder
• butter
• cake flour
• high temperature resistant chocolate beans
• unsweetened cocoa powder
• white sugar
• whole eggs

Ingredients

Steps

1. 1 Soften 80 grams of butter at room temperature, add 70 grams of sugar, and beat with a whisk. That is, beat the butter until it becomes puffy.

   

2. 2 Fully melt the butter and sugar, add 50 grams of whole egg liquid in three batches, beat quickly and fully after each addition. Until it becomes mushy as shown in the picture.

   

3. 3 Sift together 150 grams of cake flour, 15 grams of cocoa powder, and 1/2 teaspoon of baking soda.

   

4. 4 Add 80 grams of chocolate beans.

   

5. 5 Use a spatula to cut the mixed dough in irregular ways. Do not mix in one direction to avoid the dough becoming lumpy and the biscuits not being crispy. Wrap the dough in plastic wrap and refrigerate for half an hour.

   

6. 6 Take out the dough and quickly divide it into small even pieces, roll into small balls, about 20 grams each, put them in the baking pan, and flatten them gently with the palm of your hand. Preheat the oven in the middle to 180 degrees and 160 degrees, place the middle rack of the oven and bake for 20 minutes, turn off the heat and simmer for about 10 minutes.

   

7. 7 Take out and let cool on the grill before canning.