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Chocolate Chip Cookies Using Coconut Oil ｜ Coris Cooking Channel's Recipe Transcription

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Ingredients

Coconut oil : 30g
Millet sugar : 30g
Cake flour : 55g
Pure cocoa powder : 5g
Baking powder : 2g
milk : 10g
Chocolate chips : 30g
Cacao nibs : 15g

Time required

30minutes

Procedure

1) Mix coconut oil and sugar 00:28
Put coconut oil in a bowl, add millet sugar and mix gently.
2) Make the dough 01:10
A mixture of cake flour, pure cocoa powder and baking powder is sifted and cut with a rubber spatula. When it becomes lightly mashed, add milk and mix further.
3) Add chocolate chips and cocoa nibs 02:20
When the dough has come together to a certain extent, add chocolate chips and cacao nibs and mix. When the chocolate chips and cocoa nibs are mixed, press the dough so that the chocolate chips, cocoa nibs and the dough become one.
4) Mold 03:31
Place a heaping teaspoon on a baking sheet (the weight of the dough is about 15g). Indent the center of the dough to shape the sides of the dough. When dented, the side surface of the dough is likely to crack, so mold while adjusting that part.
5) bake in an oven 04:32
Bake in an oven preheated to 170 ° C for about 14 minutes. When it is baked, cool it at room temperature, and when it cools, it is complete.

Point

・ If you don't have coconut oil, you can use butter instead.
・ If you don't like the bitterness of cacao nibs such as children, you don't need to.
・ If the coconut oil is smooth, mix it easily. If the coconut oil is moderately soft, you can leave it as it is, but if the temperature is low and the coconut oil is hard, such as in winter, use a microwave oven to soften it.
・ If you knead the dough more than necessary, the baked cookies will harden, so press from above to put the dough together.
・ When molding, dent the center to make it crispy to the center.
・ It is crispy and delicious even when baked, but it becomes more delicious after being put in a bag for about 2 to 3 days.