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Ingredients: Yields 120pcs mini cookie 8grams each
175g light brown sugar (¾ cup + 2 tbsp)
80g granulated white sugar (¼ cup + 2 tbsp)
150g unsalted butter, room temp (½ cup + 3 tbsp)
1 tsp vanilla extract
10g malted milk powder or Horlicks (1 tbsp)
1 large egg , room temperature
270g all purpose flour (1 cups + ½ cup + 3 tbsp)
2 tsp baking powder (8g)
1 tsp baking soda (4)
¾ Tsp Salt (5g)
200g dark chocolate chips (I used a mixture of 54% and 70% chips) (1 cups + 2 tbsp)
• Mini Crunchy Chocolate...
Procedure:
In the bowl of a stand mixer, add butter, light brown sugar, and white sugar together.
Beat with the paddle attachment on medium for 4 mins.
Add egg and vanilla extract and beat for another 4-5mins on medium until light and fluffy.
Meanwhile, mix the flour, baking soda and baking powder, salt and malt powder together in a separate bowl.
Add the flour to the bowl of the stand mixer in 2 parts mixing on low until just combined. Do not over mix as you do not want tough cookies, it’s okay if there is still flour visible.
Add the chocolate chips and pulse/mix on low until dispersed through the dough.
Transfer the dough to a bowl and cling wrap (or transfer the dough to an air tight container) and store in the fridge for 30 minutes to set. After 30 minutes shape the dough and chill in the fridge at least 24 hours but ideally 72 hours.
Bake in a pre-heated oven at 170°C for 13 minutes. Middle rack, fan assisted.
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**It took an immense amount of time and effort to develop the recipes and videos. I sincerely wish this was helpful to people who needed and wanted it. It is against the law to wrongfully steal the videos or recipes. Unauthorized theft of this music or 2nd edit and re-use is prohibited.
开发食谱和视频的巨大时间和精力。 我真诚希望对需要和想要的人有帮助。 这对法律不法窃取视频或食谱。 未经授权的盗窃或禁止使用第2D编辑和重新使用。
많은 연구와 시행착오 끝에 완성된 레시피와 영상입니다. 꼭 필요한 분들에게 도움이 되길 바라며 무단복제, 레시피도용, 2차 편집을 법적으로 금합니다***
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