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Ingredient
Crispy Crunchy Chocolate Chip Cookies
Introduce
Ingredient
Food ration :
18 pieces
90 g (3.2 oz)
unsalted butter, room temperature
1
egg yolk
1 g (1/5 tsp)
salt
6 drops
vanilla oil
90 g (3 oz)
chocolate
Cooking instructions
* Step 1
★Recipe video★ (my You Tube channel)→https://youtu.be/m6-NvawLwww
* Step 2
Let butter sit at room temperature to soften beforehand. Sift flour twice; set aside.
* Step 3
Cream the butter until smooth. Add granulated sugar in 3 parts, and mix well each time.
* Step 4
Mix well with a hand mixer on low speed until white for 4 mins. Use a spatula to transfer the edge butter into the center and mix evenly.
* Step 5
Add egg yolk. Mix well with a hand mixer on low speed until combined. Use a spatula to transfer the edge mixture into the center and mix evenly. You should scrape the batter off the hand mixer as possible, and put it back in the bowl.
* Step 6
Add salt and almond flour, and mix well with a spatula until combined. Add vanilla oil, and mix well until combined.
* Step 7
Add the flour, and fold it into the mixture while sometimes scooping the flour. Mix it until the lumps form like this (3rd photo).
* Step 8
Add chocolate chips, and fold them into the mixture about 7 times. Scrape off the edge flour and fold it roughly into the dough.
* Step 9
Put the dough onto a work surface. Use your hands to gather lumps together. Weigh it and put half of the dough onto a work surface.
* Step 10
Knead it lightly, and put it on a plastic wrap. Fold one side of the plastic wrap and cover the dough, and press it to flatten. Repeat folding and pressing 10 times until smooth.
* Step 11
Use your hand to make it a rectangle. Roll out into 1cm (0.4'') thick, and make it a rectangle of 18 x 8 cm (7'' × 3.1''). If it gets too soft, cool it once in a fridge.
* Step 12
Seal it with plastic wrap. Roll out the other half in the same way. Refrigerate them for 3 hours.
* Step 13
3 hours later, cut each into 2 cm / 0.8'' width. Put them on the baking tray. Put in a freezer for 30 mins. Preheat an oven to 190℃ / 374F.
* Step 14
Bake it at 170℃ / 338 F for 20-22 mins. Let it cool thoroughly on a net. Freshly baked cookies are soft but become crisp when cooled.
* Step 15
Cut 30g / 1 oz chocolate into very fine pieces; set aside. Melt 60g / 2 oz chocolate with a microwave until smooth to make it 40-45℃ (104-113F). Please don't heat too much to prevent separating.
* Step 16
Put the fined chocolate in the melted chocolate. Stir to melt and lower to 30-32℃ (84-89F).
* Step 17
Dip 1/3 of each cookie into the chocolate. Let excess drip off, and place on parchment paper.
* Step 18
Chop almonds into small pieces. Top the chocolate with the chopped almonds. Let them cool in a fridge for 10-15 mins.
* Step 19
Done! Please store them in a sealed container to keep a crispy texture. It’s even better to put a desiccant in the container together.
Note: if there is a photo you can click to enlarge it
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