I had no TV on the first two days, just in the Friends, Monica and Joey participated in the primary cooking class. Joey made the cookies better than Monica, and the teacher sent a little star (O(∩_∩) O). My husband suddenly asked me, "How come you never make this kind of cookie for me?" I thought about it, yes, I never thought about making soft cookies, obviously the kind of Subway I sold. Super love to eat. I turned over youtube overnight and integrated several recipes. It is quite convenient to do.
All the materials are ready, the big photo leaks the butter, I use the president's light butter. Brown sugar is too old, chocolate beans are good, but it does not seem to be high temperature resistant beans, so the baking is a bit.
Stir slightly after the butter has softened (do not send it).
Add the butter after the brown sugar powder is sifted, stir evenly, and send it a little. Manually, the electric egg beater is 10 to 15 seconds, and it can be slightly whitened.
Adding whole egg liquid in three portions will slightly separate the phenomenon of water and oil separation, but the problem is not big, and stirring is good. Eggs must be at room temperature, otherwise the separation is very serious.
Add low-gluten flour, cinnamon powder, salt, baking powder and add butter. Use a soft scraper to mix the powder into the powder-free state. The method should be as gentle and rapid as possible. Do not mix it repeatedly to avoid gluten.
Add a little bit of chocolate and stir it. I don't add much chocolate beans, so the surface is not obvious. If it is creamy chocolate, be sure to lose a little more sugar, otherwise it will be too sweet to affect the taste.
Preheat the oven to 180 °C.
When the oven is warming up, put the batter in the refrigerator for about 15-30 minutes.
Remove the batter, use the ice cream spoon to dig it, place it on the baking sheet with the baking paper, leave a gap of about 5-7cm between each small ball, and slightly flatten the small ball by hand.
Put some chocolate garnish on the small cake (according to the actual situation)
Bake at 170 ° C for about 15-18 minutes
If it is packaged, it must be completely cooled first. Otherwise, the cookie absorbs the water vapor and the surface becomes soft and the taste is not good.
1. If you like to eat a little crispy cookies, you can use 1/4 teaspoon of soda powder instead of baking powder; 2. Chocolate can be replaced with raisins, dried cranberries, dried figs, etc. The taste you love, but pay attention to cut these into small Ding; 3. If you don't like the taste of cinnamon, you can leave it, you may have less flavor, the taste of cinnamon is not heavy, not too tempting; 4 I have already reduced the amount of brown sugar, to a less sweet state, and it is not recommended to reduce sugar. The amount of brown sugar in the original recipe is about 60g; 5. When you bake it to 12/13 minutes, you can pay attention to the state of the cookie. If you don't need too much color, you can stamp the tin foil. 6. Just baked the song. The odds are softer, and the surface will be slightly harder and brittle after a little cool.