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Cookies (Bitter Chocolate American Cookies) | KAZUAKI EGUCHI / Chocolate Pro: Chocolatier Chocolate's Recipe Transcription

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

(B) Unsalted butter : 110g
(B)きび糖 : 180g
(B)塩 : 6g
卵 : 1個
(A)薄力粉 : 200g
(A)重曹 : 2g
ビターチョコレート : 120g

Time required

45minutes

Procedure

1) make the dough 00:20
Sift (A) twice.
Place (B) in a bowl and heat in a 600W microwave for 60 seconds twice.
Mix gently, then add the eggs to the bowl and whisk until smooth.
Add the sifted flour and mix well with a rubber spatula until there are no lumps.
Add 100g of bitter chocolate in large portions, mix, cover with plastic wrap, and chill in the refrigerator for 1 hour.
2) 生地を焼く 03:42
生地を20gずつに分けて丸めたら、クッキングシートを敷いた天板の上に並べる。
残りのビターチョコレートを適量生地に刺し乗せ、170度のオーブンで12分焼く。
取り出したら粗熱を取り、お皿に盛り付けて完成。

Point

・Baking soda can be replaced with baking powder.
-Change 200g of soft flour to 180g and add 20g of cocoa powder to make cocoa dough.
・Bitter chocolate is used by breaking it into slabs.
- By using bitter chocolate that contains vegetable oil, it will retain its shape and look better even after baking.
・As the dough expands and expands when baked, leave some space between the pieces.
・Preheat the oven to 180 degrees in advance.