Ingredients?

1/2 cup unsalted butter (100g)

1/4 cup brown sugar (35g)

White sugar 1/4 cup (35g)

1 egg at room temperature

1/2 tsp baking soda (2.5g)

1 tsp hot water ( 5ml)

1/4 tsp salt (a small pinch is enough)

1.5 cups all-purpose flour (155g)

1 cup dark chocolate beans (140g) )

1 tsp vanilla extract (optional)

How to make delicious and quick classic American Chocolate Soft Cookies?

Preheat the oven to 175 degrees Celsius ( 350 degrees Fahrenheit)~

Soften the butter until it can be poked with your hands, add the mixed brown sugar and white sugar~

Use a whisk to stir the butter and sugar evenly.

Remember not to over mix!

Add "normal temperature" eggs of any size~

The taste at room temperature is still a little different from those made just from the refrigerator~~

Temperature Too low will cause oil and water to separate! Remember to keep the eggs at room temperature!

Stir evenly~~

Remember not to over-stir!

You can add vanilla extract at this time~ Wai Guoren likes to add vanilla extract, but I didn’t add it~

Heat baking soda with water and mix well!

It can make baking soda work better:)

If there is no baking soda, you can use baking powder instead, but the effect is not as good as baking soda~

Add a small pinch of salt into the batter, add the mixed baking soda solution and mix well with a spatula~

Add the flour in three batches~mix evenly with a spatula and then add them in sequence, this will be faster~

You can use both low-gluten flour and all-purpose flour! As long as it’s not high-gluten flour or self-rising flour, it’s fine~

Add chocolate beans! !

I always use a measuring cup for cooking rice. Can I tell you. . .

(￣▽￣)

Stir evenly~~

Use a spoon to shape it randomly and place it on a baking sheet lined with greaseproof paper. Make it bigger and it will taste better. Haha, press it a little. Just press it once ~ don't flatten it too much, the biscuits will stretch when baked!

Put it in the preheated oven at 175 degrees (350 degrees Fahrenheit) and bake for 10 to 13 minutes. If you want it softer, remove it after 10 minutes! If you want it crispier, leave it for 12 minutes! If you see a circle of yellow around you, grab it! After being cooked, the inside of the cookie will continue to cook

Let it cool before eating!

Personally, I think it tastes best when it has just cooled down after baking! At this time, the outside is thin and crispy, but the inside is as soft as a cake!

Tips

1. Remember not to over mix! Just mix it well every time! What you want for this biscuit is a very soft texture~

2. The baking time, my favorite is 11 minutes. When you see the surroundings begin to turn yellow and the surface is slightly colored, take it off! It will be very soft when you first take it out, but it will return to normal softness after cooling~

3. Do not bake it for more than 13 minutes, otherwise the biscuit will become brittle and the essence of this biscuit will be lost~!

4. The amount of sugar should be quite appropriate. If you are not particularly afraid of sweets, it is recommended that you do not reduce sugar.

>>>>>According to the enthusiastic kitchen friends Feedback, if you are using sweet chocolate such as milk chocolate, you can reduce the sugar appropriately<<<<<(it is recommended to use bitter dark chocolate to get the best taste)

5. Me I want to say that Mi Cup is really convenient! If you don’t have a measuring cup at home, just use a rice measuring cup! !

6. For the convenience of the whole process, I use a whisk to stir before adding baking soda. It only takes about 10 seconds each time~~ Manual stirring is also very fast!

7. Dark chocolate beans can also be replaced with M&M beans, or you can just break the chocolate into pieces and put them in! There is nothing you can't think of and nothing you can't do! ! Here I recommend "White Chocolate and Macadamia Nuts". The milky aroma of white chocolate combined with the unique nutty aroma of macadamia nuts made me cry many times!