Health benefits
Cocoa powder: anti-cancer and anti-cancer
Ingredients
Room temperature whole egg liquid ( 50g ) | Unsalted butter ( 60g ) |
White sugar ( 40g ) | Low-gluten flour ( 100g ) |
Baking powder ( 2 grams ) | Vanilla extract ( 3 drops ) |
Salt ( 2g ) | High temperature resistant chocolate beans ( 30g ) |
Cocoa powder ( 10 Grams ) | Walnut kernels ( appropriate amount ) |
Zero failure teaches you how to make crispy chocolate chip cookies
1.None Put the salted butter in the microwave, heat until melted and take it out
2.Pour room temperature whole egg liquid, white sugar, vanilla extract, melted unsalted butter into the basin, stir evenly
3.Add sifted low-gluten flour, cocoa powder, baking powder, and salt, stir evenly with a spatula, add high-temperature resistant chocolate beans, and continue to mix.Seal with plastic wrap.Refrigerate for 1 hour
4.Split into 20g each Roll the left and right pieces of dough into a round shape, press it into a round cake shape, place it on a baking sheet lined with oil paper, and press the prepared pecan kernels and high-temperature resistant chocolate beans on the dough
5. Preheat the oven to 160°C and bake for about 18 minutes
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