巧克力豆可可餅乾 
Chocolate Chip Cocoa Cookies
These soft-textured American-style chocolate cookies are very easy to make. I wanted to avoid making them as sweet as store-bought ones, so I created a reduced-sugar version. Paired with rich chocolate chips, they are very soft and delicious, making you want to have one after another!
Tips
1. If you're not used to mixing with a spatula, you can use your hands to form a uniform dough after adding the chocolate chips. Be gentle and avoid over-mixing to prevent the dough from becoming tough, which can affect the cookie texture.
2. Each cookie weighs about 25 grams, and this recipe makes approximately 16-17 cookies.
Chocolate Chip Cocoa Cookies
These soft-textured American-style chocolate cookies are very easy to make. I wanted to avoid making them as sweet as store-bought ones, so I created a reduced-sugar version. Paired with rich chocolate chips, they are very soft and delicious, making you want to have one after another!
Tips
1. If you're not used to mixing with a spatula, you can use your hands to form a uniform dough after adding the chocolate chips. Be gentle and avoid over-mixing to prevent the dough from becoming tough, which can affect the cookie texture.
2. Each cookie weighs about 25 grams, and this recipe makes approximately 16-17 cookies.
Cooking Instructions
- 1
Soften the unsalted cultured butter at room temperature, then use an electric mixer to beat until fluffy.
- 2
Add the sugar and mix well.
- 3
Add the egg and beat until the egg and butter mixture are fully combined.
- 4
Sift the cake flour and cocoa powder, then add to the butter mixture. Switch to a spatula and gently fold until the dry ingredients are fully absorbed into the butter mixture.
- 5
Add the chocolate chips and gently mix until they are evenly distributed in the dough.
- 6
Press the dough into a thick block with your hands, cover with plastic wrap, and refrigerate for 30 minutes. Preheat the oven to 340°F (170°C). Divide the chilled dough into 25-gram portions, shape into round flat discs, and place on a baking sheet. Bake at 340°F (170°C) for 25 minutes, then let them sit for 10 minutes to finish.
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