Health benefits
Butter: low in protein
Eggs: protect eyes and improve eyesight
Almonds: nourish blood, protect teeth, protect bones
Ingredients
Dark chocolate ( 130g ) | High powder ( 50g ) |
| Butter ( 33g ) | Fine sugar ( 15g ) |
Eggs ( 20g ) | Almonds ( 20g ) |
Baking powder bb ( 1.25g ) |
How to make chocolate cookies
1.When making chocolate-flavored cookies in the past, all cocoa powder was used.So someone asked: Is it possible to make biscuits directly with chocolate instead of cocoa powder?
The answer is of course yes.For example, when making original butter cookies, add 15-20% melted chocolate by weight of flour to the whipped butter, and the result will be a chocolate-flavored cookie without using cocoa powder directly.
However, for those who prefer chocolate, the taste of cookies seems to be insufficient no matter which method is used.It has the shape of chocolate, but only has a light chocolate flavor.So, today, we go a little further.
If there is a biscuit, it is made directly from dark chocolate, and the chocolate content is much higher than the flour content, even twice as much as the flour.Not only that, but additional chopped chocolate chunks are added to the cookies.Do these biscuits taste good enough?
So, we have the next one that looks very original - super rich chocolate chip cookie.2.1.Divide the dark chocolate into two parts.Cut 30 grams of chocolate into soybean-sized pieces and set aside.Cut the remaining 100 grams into pieces, cut the butter into pieces, and put them into a large bowl together.Set a large bowl over hot water and stir constantly until butter and chocolate are completely melted.
2.Take the bowl out of the hot water, add fine sugar to the melted chocolate liquid, and stir evenly.Then cool the mixture until it is about the same temperature as the palm of your hand.
3.After cooling, add the beaten egg liquid and stir evenly.
4.Mix high-gluten flour, cocoa powder and baking powder evenly and sift into the chocolate paste.
5.Use a rubber spatula to mix into batter.
6.Pour chopped almonds and the remaining 30 grams of chocolate chips into the batter, and continue to mix evenly with a rubber spatula.
7.Grab the batter directly with your hands, pat it on the baking sheet, and gently flatten it into an irregular flat shape.
8.Put the baking sheet into a preheated 180-degree oven, heat the middle layer up and down, and bake for about 12 minutes before taking it out of the oven.Store in an airtight container after cooling completely.
3.Middle level! Fire up and down! 180 degree! 12 minutes
Tips
1.When heating butter and chocolate over water, the water temperature should not be too high, around 60 degrees.2.You can use ordinary dark chocolate available in the market to make this biscuit.Or dark chocolate specially made for baking can also be used.
3.If the eggs are refrigerated, it is best to return them to room temperature before use.When the weather is cold, you can put the eggs in warm water for a while.
4.When the batter is mixed and patted onto the baking sheet, the consistency of the batter will vary greatly depending on the temperature.If the temperature is relatively low, the batter will easily become hard.In this case, you can put the batter and the bowl into warm water and warm it for a while, and it will soften again.If the temperature is high and the batter is too soft to be kneaded by hand, you can use a spoon to scoop the batter directly and pour it onto the baking sheet.
5.Because it is a black biscuit, the color will not change much when baked.You must be very careful whether it is over-baked.Generally, when the surface of the biscuits becomes very dry and the edges become slightly hard when pressed, or when the almonds on the biscuits begin to change color, it means they are baked.If it is overcooked, the taste will be greatly affected.
6.This recipe contains very little flour, so instead of using low-gluten flour like other biscuits, high-gluten flour is used to give the biscuits a better shape and proper rise.
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