The cookie recipe comes from the chocolate cookie recipe on page 54 of Confetti Cakes.The smell of chocolate is very strong, it tastes good on its own, it is still sweeter after mixing with sugar cream, and people feel that the amount of sugar can be reduced a little more.The original formula used ounces and cups as units of measurement, and I converted them to grams and milliliters, possibly due to a slight deviation in the number of tails due to rounding.

WHAT YOU NEED

Ingredients

312 grams of low-fat flour
170 grams of dark chocolate
1.25 ml of salt
2 ml of baking soda
227 grams of unsalted butter
5 ml of herbal perfume
One large egg.
227 grams of white sugar

How TO MADE Chocolate cookies with sugar cream

Steps 1 to 4

1. Chocolate melting spare, butter cutting softening (I didn't have time to wait for room temperature softening, microwave for ten seconds, poured into the stirring pot)

2. There is no fine sugar, ordinary sugar is ground in a blender.

3. Spread the butter first.

4. Added sugar powder.

Steps 5 to 8

5. 4. When adding the sugar powder, do not open the batter directly, mix it manually first, to avoid splashing the sugar powder.

6. 5. Stir the mixture with an egg beater, and if it sticks to the wall of the bowl during laying, use a scraper to concentrate and lay it again.

7. 6. The color is lighter and the volume is thicker.

8. Small amounts are added to the dispersed egg juice that returns to room temperature, and each time the egg juice is completely absorbed, the next addition is made.

9. 8. Until all the egg juice is completely absorbed, the butter paste is light in color and fluffy in volume.

10. 9. Add melted chocolate.

11. (Note that the chocolate temperature should not be too high to melt the butter)

12. It can be concentrated with a scraper to make the stirring more uniform.

13. 11. Mixed chocolate butter paste.

14. 12. Add sifted low starch flour twice and mix with a scraper to avoid excessive stirring.

15. Add the first mixture to no large dry powder, then add the second mixture.

16. The mixed biscuits are wrapped in a preservative film, placed in the refrigerator and refrigerated for about half an hour.

17. 14. Oil and paper operations are carried out below.

18. Because the dough is large, a quarter of the dough is used to make the dough.

19. Add a piece of grease paper to the biscuit dough, so that the dough does not stick to the dough stick without spreading the flour.

20. 16. Cut the desired shape with a cutter.

21. I think it's better to have a wavy cut on the opposite side.

22. Cut biscuits are refrigerated for more than an hour (must be refrigerated long enough so that the baked biscuits are smooth and not deformed), and the middle layer of the oven is placed at 175 ° C for about 12 minutes.

23. (My oven is set to 165°C, each person's oven is different, adjusted according to the actual situation.)

24. ）

25. After baking, leave for a few minutes, cool slightly, and then move the biscuits.

26. 18. Keep in a sealed box.

27. (The non-sugar-coated biscuits have been sealed for almost a week and still taste crispy.)

28. ）

Handy cooking tips

　　1.Because it's decorative, it doesn't require the biscuits to swell after baking, and the butter delivery time should be a little shorter.3. If you don't use all the sugar cream once, you can put it in a preservative box, cover it with a preservative film and a lid, refrigerate it for a week, and open it with a little water the next time you use it.4. Cookies cannot be made too thin, easily deformed classic chocolate sugar cream cookies....You'll never forget it after you eat it.