The translation and modification of Fangzi comes from whipperberry.com's recent large-scale cookies in the kitchen, especially after the market has opened a big cookie. After I have eaten it, I feel like I really want to come to my cottage. I feel that this recipe is not bad. I dare not say exactly the same. I also like the taste and taste. The edges are crisp, the inside is soft and tough, and a lot. The chocolate guarantees that you are satisfied, and I am super-like. I don't think it is too sweet, and I have already reduced the po master of the machine, and then don't ask me why the cookies can't be opened! Desserts are always sweet, with cups of coffee or tea. The important point is that chocolate must be selected at least 66%! More bitter and better. The amount of square is relatively large, about 16 blocks of about 50g. Yellow sugar is made of Taikoo golden granulated sugar! ! ! (I really asked too many times, but the answer in the question seems to be invisible? The hand) is very fine-grained. It can't be ground into powder with a blocky, blocky or coarse grain. The sugar granules also affect the ductility and taste of the cookies. Don't change your mind! ! Do not arbitrarily reduce sugar and reduce oil! Do not arbitrarily reduce sugar and reduce oil! Do not arbitrarily reduce sugar and reduce oil! The important thing is to say 3 times. Look at the tips before you do.
Butter and eggs are brought out in advance to warm up, and the butter should be soft enough. Chocolate chopped ~ I used 100g66%, 100g85% of Favna. (Next time I will try to change all the 85% to balance the sweetness of the whole cookie.) The small tip is a small piece of disposable gloves. In addition, there are small partners who recommend 70% of the chocolate beans of Jialibao. They are not used directly, and they are convenient and tasteful.
Mix all dry ingredients in a large bowl. Sift the two types of flour first, then add baking soda, baking powder and sea salt, and stir them evenly.
Add the softened butter to the brown sugar and sugar, and use an electric egg beater for 5 minutes at high speed until the butter paste is light and fluffy. Seriously sent! Ensure that the final cookie dough can be spread out during the baking process. The higher the degree of buttering, the better the ductility of the dough. Add egg liquid and vanilla extract and continue to simmer for 1 minute until fully mixed.
The dry powder material of step 2 is added to the step 3 of the dyeing, and the mixture is slowly mixed with a scraper and mixed until no dry powder is stopped. Add the chocolate crumbly and mix well. Then wrap the cookie dough in plastic wrap, put it in a lidded container, and put it in the refrigerator for more than 24 hours (72 hours is better).
Preheat the oven to 175 degrees before baking. The biscuit dough is dug into a spherical shape of about 50g (see tips), and it is placed on the baking tray at a certain interval. Then sprinkle a little sea salt on the dough surface. A plate can probably bake six. You can continue to put the dough back to the refrigerator after one use, and continue to roast the next day.
Bring it into a preheated oven for 13-14 minutes, and the dough will slowly spread into a large cake in the oven. Bake to the edge of the cookie and start to color and turn brown. Be careful not to bake it. When the top surface of the cookie is completely colored, it is not a soft cookie.
The cookies are still soft when they are baked. Cool them on the baking tray for 1-2 minutes, then transfer the cookies to the drying rack with a shovel to continue cooling. When they are completely cooled, you will find that their edges are crispy, and the inside is soft and tough. It is as delicious after refrigerating, and it will keep the taste of Microsoft inside. Well, enjoy this delicious big cookie together!
1 I also tried to dig into a 60g dough, and the baking time is about 2 minutes. The big cookies made are bigger and more satisfying ==. 2 The step of refrigerating is very important. The material is fully blended during the cold storage process. The dough that has been refrigerated for several hours and refrigerated for two days has been greatly improved. In addition, the dough is taken out and not directly tempered, and the degree of extension in the oven is small, making it thicker and softer. After the temperature is warmed up, it will be baked longer, and the cookie will be thinner and more brittle. I have refrigerated the dough for two days and dig the ball directly. Please also feel free to spread it during baking.