crisp chocolate bites 巧克力香浓脆饼 ´͈ ᵕ `͈ ♡°◌̊

this is one of those to-bake that have gone way way down the list because something else seem to cut the queue..
now that i have baked this, i wonder why it took me so long to bake this… so, thanks to Zoe for choosing this for Bake Along though I am late for this post
这个嘛。。老实说，N 年前已经想做了。。但走马看花当儿，就把这朵花抛到清单脑后。。
所以哈。。非常感谢 Zoe 在这期的 Bake Along选择了烘焙这个宝贝。。。。虽然是迟来的帖子
(๑ᵕॢ૩ᵕॢ)*౨˚ൗ

Ingredients (makes about 3-1/2 dozen cookies)

6 tbsp (3oz/90gm) unsalted butter, cut into pieces
2 oz (60gm) unsweetened chocolate, chopped * i used 71％ dark chocolate chips
1 cup (8oz/250gm) granulated sugar * i used 72g organic coconut flower sugar
1 large egg
1 tsp pure vanilla extract
3/4 cup (4oz/125gm) all-purpose (plain) flour
1/4 cup (3/4oz/20gm) unsweetened Dutch-process cocoa powder
1/2 tsp baking soda (bicarbonate of soda)
1/4 tsp salt
1/2 cup (2oz/60gm) confectioners’ (icing) sugar

食材 （可做 42个脆饼）

无盐黄油 6大匙 （90克），切颗粒
无糖黑巧克力 2盎司 (或60克），切碎 *我用了71%烘焙黑巧克力币
白砂糖 1杯 （或250克） ＊我用了 72克有机椰子花糖
鸡蛋1颗
香草精 1小匙
面粉 3/4 杯 （或 125克）
无糖纯可可粉 1/4 杯 （或 20克）
苏打粉 1/2小匙
盐 1/4 小匙
糖粉 1/2 杯 （或60克）

Directions/做法

– Lightly grease 2 baking sheets or line with parchment (baking) paper. Set aside
在两个烤盘抹上黄油或铺上烘焙纸。备用

– In a small saucepan over very low heat, combine the butter and chocolate. Heat, stirring occasionally, just until melted and smooth
容器中以小火融化黄油和巧克力；边加热，边搅拌至完全融化为止

– Pour the chocolate mixture in a large bowl and let cool slightly. Stir in the granulated sugar until evenly moistened. Add the egg and vanilla, beating until light and fluffy
巧克力酱倒入大的容器中，稍微放凉后加入糖，搅拌至均匀。鸡蛋和香草精拌入巧克力酱，搅拌至产生细微发泡为止

– Sift the flour, cocoa, baking soda, and salt together onto a sheet of waxed paper. Gradually add the flour mixture to the chocolate mixture and stir to combine. Cover and refrigerate until firm, about 1 hour
将面粉、可可粉、苏打粉和盐筛到蜡纸上，慢慢加入可可鸡蛋糊、拌至成团。盖上保鲜膜，冷藏一小时

– Preheat the oven to 375F (190C). Remove the cookie dough from the refrigerator. Shape the dough into 3/4-inch (2-cm) balls and roll in the confectioners’ sugar to coat completely. Place the balls about 1-1/2 inches (4cm) apart on the prepared pans. Bake the cookies until puffed and cracked on top, about 12 minutes. They may appear underdone in the center but will turn crisp as they cool. Let the cookies cool on the pans on wire racks for 2-3 minutes before transferring them to the racks to cool completely
烤箱预热至375华氏度、190摄氏度。面团从冰箱取出后，分割成各3/4寸（2厘米）的小圆形。裹上糖粉后，放到烤盘上～ 面团中间留1 1/2寸（4厘米）空隙。饼干烘焙至膨胀并开裂，约12分钟。此时饼干底部看似没熟透，但冷却后会变得香脆。烤好的饼干在烤盘上稍微冷却2－3分钟后在挪至冷却架进行冷却

Personal notes/温馨小贴士:

– i used a 3cm ice cream scoop and made 34 cookies
我用了3厘米的冰淇淋勺，做了34个饼干

– we prefer crispy cookies, so i baked the cookies for 10 mins at 190 degrees C, 5 mins at 160 degrees, then turned off the heat and let the cookies sit in the oven for another 10 mins
咋们家老小孩喜欢有口感的曲奇，所以这次的饼干用了190摄氏度烤了10分钟、然后转160摄氏度烤5分钟；熄火，但曲奇继续在烤箱里焖10分钟在取出

our lovely home-made inflight snack
自制“飞机餐”～ 呃。。“飞机的馋嘴小吃”
˪৹⌵ೕ꒰๑•‧̮ૣ•ૣ๑꒱

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