IMG_8735Ingredients (makes 60 cookies)

A
125g butter, softened
85 coconut sugar (feel free to use light brown sugar)

B
1 egg
1 tsp vanilla paste
1/2 tsp coffee oil (can omit if unavailable or simply use coffee extract)

C
100g nutella

D
270g cake flour, sifted

E
100g mini semi sweet chocolate chips

IMG_8737 食材(可做约 60颗曲奇)

A
黄油 125克,软化
椰子花糖 (可用黄糖替代)

B
鸡蛋 一颗
香草糊 1小匙
咖啡油 1/2小匙(没有的话可免或以咖啡香精替代)

C
巧克力榛果酱 100克

D
蛋糕粉 270克,过筛

E
迷你微甜巧克力豆 100克

Directions/做法

IMG_8739– whisk B together and set aside
将 B食材混合,待用

– cream A till lightly and fluffy. then add in B and C. beat well
A食材打至蓬松状态后加入 B和 C。搅拌均匀

– add in D, and stop mixing till the dough comes together
加入 D,拌至成团即可

– fold in E, and mix well
将 E翻拌入面团

– use a cookie scoop (mine is 3cm in diameter) to scoop dough onto baking tray. use fork or potato masher to press on dough slightly. bake in preheated oven of 160 degrees for 20-22 mins
运用曲奇勺将面团分团勺到烘焙烤盘上(我的曲奇勺直径为 3厘米)并用叉子或压泥器将面团轻轻压下。送入预热至 160摄氏度烤箱烤 20-22分钟即可

– cool on wire rack and enjoy
挪至冷却架子待冷却即可享用

IMG_8738

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