Is there a cookie that's so good that you don't have any friends, you just want to be alone and taste it slowly?If there is, for me, it's chocolate chip cookies.The fragrant almonds, the rich chocolate, the biscuits are fragrant, the flavor is rich, the rhythm is unstoppable.In the year of the Spring Festival, the face of the double-faced companion.

WHAT YOU NEED

Ingredients

200 grams of low-fat flour
80 grams of almonds
Chocolate beans 100 grams
110 grams of butter
One egg.
60 grams of red sugar
1 gram of salt
2 grams of baking soda

How TO MADE Chocolate chip cookies

Steps 1 to 4

1. Prepare the chocolate beans.

2. Almonds are crushed with a flour stick or crushed with a mortar.

3. Prepare flour and baking soda.

4. Add flour, baking soda, chocolate beans, and almonds and stir evenly.

Steps 5 to 8

5. Prepare the red sugar.

6. Prepare the eggs.

7. Butter is softened at room temperature, added to red sugar and salt, and sent to a light feather-shaped form using an egg beater.

8. The egg juice is added three times, and each time the egg juice is added, the eggs and butter are completely mixed and the new egg juice is added.

Steps 9 to 12

9. Mix the flour, baking soda, almonds, and chocolate beans in the butter, and use a rubber scraper to make a biscuit dough without dry powder.

10. Take a dough, cover the top and bottom with a preservative film, flatten with a dough stick, and cut out the cookie embryo with a cookie mold.

11. Cut biscuit embryos are placed on a tin-paper baking tray.

12. The pan is placed in a preheated oven at 190 degrees Fahrenheit, baked on a golden-yellow surface for about 12 minutes, cooled and sealed.

13.

Handy cooking tips

　　This cookie didn't need a mold, but in order to be lazy and keep the thickness uniform, I used a mold.The ingredients in the photo look a little bit more, I made three times the portion, this cookie is really good, do a lot more at once.The net weight of the eggs is about 50 g, and if the eggs are too small or too large, the amount of flour should be adjusted accordingly.When baking biscuits, they should be observed at all times, and when the surface of the biscuits begins to color, they should be covered with tin paper.