Chocolate Cookies – rich cookies with real dark chocolate

Overview

Many chocolate cookies only have cocoa powder and no real chocolate is used. Students who like chocolate may feel that there is something shortcoming after eating them! Well, today’s cookie not only contains real dark chocolate, but also uses cocoa powder from the Valrhona brand, which is recognized as delicious. It’s hard not to think it’s delicious. From the aroma that fills the air when baking to the pure taste in the mouth, it will definitely capture your heart. Whoever eats it will know! This method can make a 28cm*28cm three-function golden non-stick baking pan. (This biscuit is not very sweet and has a slightly bitter taste. Some children may not like it.) (This recipe is aimed at novices, so the steps, descriptions, and tips are lengthy, so baking experts should ignore it.)

Tags

• baking
• cookies
• 66% valrhona black
• butter
• cake flour
• egg liquid
• valrhona cocoa powder
• whipping cream
• fine salt
• powdered sugar

Ingredients

Steps

1. 1 Reserve all raw materials. Whipping cream can be mixed with dark chocolate, cake flour and cocoa powder, and powdered sugar and fine salt.

   

2. 2 Cut butter into small pieces and soften at room temperature. It can be easily poked with your finger.

   

3. 3 Melt the whipping cream and dark chocolate in hot water.

   

4. 4 Beat the light cream and black chocolate with egg beaters and let cool.

   

5. 5 Add powdered sugar and fine salt to butter all at once.

   

6. 6 Don't turn on the egg beater first, stir the butter and sugar powder roughly with the egg beater first, which can prevent the powdered sugar from splattering when you beat it next.

   

7. 7 Beat butter with a mixer on low speed until fluffy and light in color.

   

8. 8 Add egg mixture in portions and beat well.

   

9. 9 Beat evenly after each addition before adding the next time.

   

10. 10 Add the light cream chocolate mixture in two batches and beat well.

    

11. 11 This is the state after mixing.

    

12. 12 Sift in the flour and cocoa powder mixture.

    

13. 13 Use a spatula to press and stir until there is no dry powder.

    

14. 14 Cut a small opening on the end of the disposable piping bag, put it into the mouth, and then fill it with batter.

    

15. 15 Squeeze the batter onto your head and try to remove as much air as possible from the batter.

    

16. 16 Before squeezing cookies, you can preheat the oven and squeeze out each cookie in a circle. The force should be even when squeezing. (I use a non-stick baking pan without oiling paper. If you use a regular baking pan, it is recommended to line it with oiling paper.

    

17. 17 The middle rack of the oven is 180 degrees for about 20-25 minutes. The specific temperature and time will depend on your own oven, and the size of the squeeze will also affect the baking time. After baking, you can leave it out for a while and let it bake for a while to make it crispier.