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チョコクッキー｜みきママChannelさんのレシピ書き起こし

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Miki Mama Channel

Number of Subscribers: 43.3万人
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Number of Videos: 693本

Ingredients

薄力粉 : 100g
加塩バター : 50g
砂糖 : 35g
牛乳 : 大さじ1
バニラエッセンス : 3振り
チョコチップ : 1袋（45g）

Time required

50minutes

Procedure

1) 生地を作る 01:31
耐熱ボウルにバターを入れ、ラップをせずに600Wの電子レンジで15～20秒加熱し柔らかくする。砂糖を加え、空気を含ませるように泡立て器でペースト状になるまで混ぜる。薄力粉、牛乳、バニラエッセンスを加え、木ベラで切るように混ぜ、全体が均一に混ざったら、チョコチップを加えてさらに切るように混ぜ合わせる。
2) 成形する 03:11
Divide the dough of 1 into 20 equal parts and roll. Arrange 10 pieces of rolled dough in a 26 cm frying pan at intervals, and press them with your fingers so that they form a circle, and stretch them thinly to shape them.
3) 焼く 04:32
Put the frying pan on low heat, bake for 15 minutes, gently turn it upside down with a spatula, and bake for another 3 minutes. Remove to vat or dish and allow to cool. The rest is also baked and cooled to complete.

Point

・ The material is the amount of 20 cookies with a diameter of 5 cm.
・ Chocolate cookies made in a frying pan.
・ Idea recipe that can be done without an oven or toaster.
・ Add the cake flour, milk, and vanilla essence in step 1, and mix them so that they are not sticky.
・ The standard size for spreading the dough in 2 is about 5 cm in diameter.
・ Because the baking time changes depending on the heat of the gas and the IH stove, adjust the baking time by watching the situation.
・ If you touch it while baking, it will lose its shape, so the trick is to bake it without touching it when it is cooked.
・ Bake is soft, but when cooled, it becomes hard and has a light texture.
・ If it becomes soft over time or the texture deteriorates due to humidity, bake it again in a frying pan for a few minutes to restore the texture.