お菓子作り【チョコクッキー 作り方】サクリ＆しっとり☆生チョコクッキー How to make Rich and Soft Chocolate Cookies

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

semi-sweet chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: milk chocolate chips

Dark chocolate has less sugar and more antioxidants.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan option that binds ingredients.

Microwave 100g (3.5 oz) couverture chocolate for 1.5 minutes at 600W.

In a bowl, beat 100g (3.5 oz) unsalted butter and 60g (2.1 oz) granulated sugar on low speed for 3-4 minutes until it becomes whitish.

Add the room temperature chocolate to the butter and sugar mixture.

Add 20g (0.7 oz) ground almonds and mix.

Add 140g (4.9 oz) cake flour or all-purpose flour and 1g (1/4 tsp) baking powder to the mixture and fold it together.

Gather the dough and press and spread it, then gather again and flip it upside down. Press and spread again.

Flatten the dough and fold it in half, pressing it down. Repeat this process 4-5 times.

Roll the dough out to 1 cm (0.4 inches) thick.

Place the rolled dough in the freezer for 15-20 minutes.

Cut the dough into 5 cm (2 inches) diameter circles and re-roll the scraps.

Freeze the cut cookies for 1 hour before baking.

Preheat the oven to 190℃ (374°F).

Bake the cookies at 170℃ (338°F) for 12 minutes.

Let the cookies cool for 15 minutes as they are freshly baked.

Cooking Techniques

Spice Level:

Allergens