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クッキー（チョコチップクッキー）｜ホッとケーキさん。さんのレシピ書き起こし

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ホッとケーキさん。

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Number of Videos: 187本

Ingredients

Unsalted butter : 70g (6 tablespoons)
卵 : 1個
砂糖 : 約50g(大さじ4)
ホットケーキミックス : 100g (11 tablespoons)
チョコチップ : 約100g
バニラエッセンス : 約2〜4滴

Time required

30minutes

Procedure

1) make the dough 00:54
Put the unsalted butter in a bowl and heat it in the microwave at 200W for about 30 to 40 seconds.
Knead by pressing with a rubber spatula.
Add sugar and mix.
Crack the egg into another bowl and beat it, then add a small amount to the bowl containing the batter and mix.
Switch to a whisk and mix.
Add a small amount of pancake mix and mix, then add the remaining egg and mix.
Switch to a rubber spatula and add vanilla essence and mix.
Add the rest of the pancake mix and chocolate chips and mix.
Cover with wrap so that it adheres.
Place in the refrigerator for about 30 minutes to 1 hour.
2) mold 03:14
Scoop 1 with a spoon and weigh about 15g.
Place them on a baking sheet lined with a cooking sheet with some space between them.
Dip the back of a spoon in water (not listed) to flatten the dough and roll it out to about 5 cm.
3) bake 03:50
Bake 2 in the oven at 180 degrees for 10-12 minutes.
After about 8 minutes, turn the pan over.
Let it sit for about 5 minutes after baking.
Transfer to a net and cool to complete.

Point

・It is a quantity for about 24 sheets.
・Vanilla extract can be replaced with vanilla oil.
・Soak the egg in lukewarm water (not listed) for about 5 minutes.
・In the video, the sugar used is half white sugar and half sugar.
・The time required does not include the time spent in the refrigerator for about 30 minutes to 1 hour.
・Chocolate chips can be used by chopping chocolate bars.
・By chilling the dough in the refrigerator, it will not spread when baking, and the taste will blend in, making it easier to shape the dough before baking.
・Preheat the oven to 180 degrees while the dough is cooling.
・When baking the rest of the dough, pour running water over the back of the top plate to cool it down and wipe off the moisture before using.