Delicious cookies that will double the confidence of novices: [Chocolate Cookies]

Overview

Biscuits require fewer raw materials, the production process is simpler, and the success rate is higher. Therefore, compared to cakes, bread is more suitable for novice bakers. Cookies, with a rich flavor and crispy texture, are the most popular among the biscuit family. But if you want to still maintain a clear pattern after baking, it is indeed the most troublesome problem for cookies. In addition, when the temperature is low, the cookie batter is really difficult to squeeze. . I remember one time when making cookies in the winter, it was really like squeezing out toothpaste. I used a lot of effort, but I could only squeeze out sections of cookie embryos, which were not shaped at all. But today’s recipe is surprisingly able to maintain the pattern of the cookie very well and is very easy to squeeze. On top of that, what’s even more satisfying is that the cookie batter has real chocolate added to it! The weather has been cold and gloomy lately, and I always feel that I need to eat something that can quickly replenish energy to feel at ease. Chocolate always gives people a warm feeling of satisfaction. If you are a newbie in baking, if you love cookies, if you are a loyal fan of chocolate, you might as well give it a try. . I seriously think this is the best chocolate chip cookie recipe I have ever tried! Sincerely recommend ~ (The following quantities can bake about 3 trays of 28*28cm square baking pan)

Tags

• baking
• cookies
• cocoa powder
• cultured butter
• dark chocolate coins
• egg liquid
• low gluten flour
• whipping cream
• powdered sugar
• salt

Ingredients

Steps

1. 1 Prepare all materials;

   

2. 2 Mix low-gluten flour and cocoa powder evenly and sift 2 to 3 times in advance;

   

3. 3 Pour the light cream into a container that can be heated by water. Break the chocolate into small pieces and put it into the light cream. Melt it with heat-proof water (about 50 degrees);

   

4. 4 After melting, continue to put it in hot water and keep it warm;

   

5. 5 Cut the butter into small pieces;

   

6. 6 After softening at room temperature, add powdered sugar and salt and beat until the volume expands and the color turns white;

   

7. 7 Add egg liquid and beat evenly;

   

8. 8 Add the cream chocolate solution in portions and beat evenly. Each time, wait until the last chocolate solution and butter are completely mixed before adding the next one. I divided it 3 times;

   

9. 9 The state after adding the cream chocolate solution;

   

10. 10 Sift the powder mixture into the basin at one time;

    

11. 11 Use a spatula to cut and mix evenly;

    

12. 12 Preheat the oven to 180 degrees in advance. Put the piping nozzle into a piping bag, and then put the biscuit paste into the piping bag (I use a disposable piping bag!!);

    

13. 13 Pipe out patterns on a baking sheet lined with baking paper, spacing 2cm in between;

    

14. 14 After preheating, place the baking pan into the oven, on the middle layer, with upper and lower heat at 175 degrees, and bake for about 20 minutes, until a rich aroma comes out. After baking, take them out of the oven immediately. Use a spatula to transfer the biscuits to a drying net to cool (the biscuits are very crispy, so it is best to use tools to assist), and then seal them for storage or consumption.