27’s Lab – Brownie Cashew Crisp Cookies

Overview

Although the weather is hot, I still want to eat something with a slightly rich flavor~ So I made this cookie based on Mr. Junzhi’s brownie cookies~

Tags

• baking
• candlelight dinner
• butter
• egg
• fresh milk
• low gluten flour
• ripe cashew nuts
• vanilla extract
• baking soda
• dark chocolate
• fine sugar

Ingredients

Steps

1. 1 Place the butter and 50g of dark chocolate and vanilla extract in a bowl over water and heat until the chocolate, butter and vanilla extract are completely melted into a liquid state.

   

2. 2 Add beaten eggs, milk and caster sugar and mix well.

   

3. 3 Sift the flour and baking soda into the chocolate butter mixture and mix well.

   

4. 4 Cut the remaining 50g of dark chocolate and cashews into small pieces. Chop the cashews slightly, and cut the dark chocolate into slightly larger pieces. 27 likes the taste~hehe~

   

5. 5 Add the chopped dark chocolate and cashews to the flour and mix well.

   

6. 6 Spoon an even layer of dough onto the baking sheet, shaping it slightly.

   

7. 7 Put it in the preheated oven, turn the heat up and down, 150°, for about 20-25 minutes, bake until the surface is slightly hard and you can take it out~

   

8. 8 Bake it in two pans, 27 will bake it in bigger pieces~ I like the feeling of this big piece~

   

9. 9 If you like soft cookies, adjust the temperature of your oven and bake them for up to 20 minutes.

   

10. 10 If you like something a little firmer and crispier, just bake it for a little longer~

    

11. 11 If you originally wanted to eat something crispy, but it is still soft after cooling, it means that the baking time is not enough. Just put it back in the oven and bake for a few minutes. 27 Eat it with mint leaves. It has a different taste. I hope you like it. If you don’t like cashews, you can replace it with other nuts or nuts you like. If you don’t have vanilla extract, you don’t need to add it. I wish you a good appetite. See you next time.