American Chocolate Cookies
Low gluten flour 150g | Butter 110g |
Eggs 1 | Brown sugar 40g |
White sugar 10g | Vanilla powder 1 teaspoon |
Baking soda ½ teaspoon | Chocolate 80g |
Step 1
Soften the butter at room temperature and beat with a whisk until fluffy.Step 2
Mix brown sugar and white sugar, add to butter in two batches, mix well.Step 3
Add one egg and beat until egg and butter are completely combined.Step 4
Sift together low-gluten flour, vanilla powder, and baking soda, sift into butter, and stir until there is no dry powder.Step 5
I don’t have heat-resistant chocolate beans at home, so I chopped up the large pieces of dark chocolate used for baking instead and folded them into the batter, stirring well.Step 6
Take a small piece, knead it into a ball and flatten it gently. The recipe makes 16 pieces and is baked in two batches. Keep each dough ball farther apart because the cookies will nearly double in size after baking. Heat the oven to 180 degrees and bake for 20 minutes.Step 7
My oven temperature is lower than the actual display, so you need to adjust the temperature and time according to your own oven.Step 8
The baked cookies are crispy on the outside and very fluffy on the inside, with a faint brown sugar aroma and a rich chocolate taste.Step 9
This cookie can be made crispy or soft and slightly moist. Just adjust the baking time appropriately.. Based on the time and temperature I used, the baked cookies were dry and fluffy on the inside and crispy on the outside. American Chocolate Chip Cookie Cooking Tips