crispy crunchy coco pop cookies ~ highly recommended 卜卜脆可可圈曲奇 ～强推

the entire cookie jar was wiped out in less than 24 hours…!
24小时内，曲奇瓶子 “全军覆没！”木有啦！

ingredients (makes 43 small cookies)

60g butter
40g coconut flower sugar (light brown sugar ok)
30g egg
1 tsp vanilla paste
1/2 tsp coffee oil (coffee extract ok)
70g cake flour, sifted
20g natural almond meal (ground almond meal ok)
60g coco pop (2 small boxes)
75g mini semi sweet chocolate chips

食材（可做 43个小曲奇）

黄油 60克
椰子花糖 40克（黄糖 OK）
蛋液 30克
香草糊 1小匙
咖啡油 1/2小匙 （咖啡香精 OK）
蛋糕粉 70克，过筛
天然带皮杏仁粉 20克 （杏仁粉 OK)
可可圈 (coco pop) 60克（两小盒）
迷你微甜巧克力豆 75克

Directions/做法

– whisk egg, vanilla paste and coffee oil together (i did this the night before, and stuck it in the fridge. return to room temperature before use)
蛋液、香草糊和咖啡油混合拌匀、待用（这步骤我在做曲奇前一晚做了。蛋液隔夜冷藏，使用前先回温）

• cream butter and sugar together. add in egg and whisk to blend well
  黄油和糖搅拌均匀后加入鸡蛋。再次拌匀

• add in flour and almond meal. mix well, then fold in coco pop and chocolate chips. be gentle when mixing so you do not end up crushing the coco pop
  加入面粉和杏仁粉。拌匀后，将可可圈和巧克力豆翻拌入面糊。因可可圈易碎，所以动作需柔些

• use an ice cream scoop (mine is 3cm in diameter) and scoop balls of dough onto baking sheet. bake in preheated oven of 160 degrees C and bake for 18-20 mins
  运用冰淇淋勺子（我家的勺子直径为 3厘米）将面糊勺到烤盘上。送入预热至 160摄氏度烤箱烤 18-20分钟

Personal notes/温馨小贴士:

first batch (base colour is darker)
第一批 （底色较深）

second batch (base colour is lighter)
第二批 （底色较浅）

– for my first batch of cookies, i baked 13 of them in one sheet for 18 mins. second batch, 30 cookies for 20 mins. as you can see (i hope you can see.. the lighting in my apartment is really bad), the base colour of the first batch of cookie is darker than the second (i believe it’s because i baked lesser cookies on one sheet for the first batch. the airflow between each cookie was bigger, hence cooking each cookie better). the result you like to achieve is that of the first batch. i realised this helps to keep cookies crisp after days (with proper storing). if you are squeezing more cookies in one sheet, give it a longer baking time, maybe 22-25 mins
我的曲奇分两次烘焙。第一批，用了 18分钟烤了 13颗曲奇。第二批，20分钟烤了 30颗曲奇。参考上图～如您看得出颜色分别（抱歉啦。。家里自然灯光真够孬）第一批烤出来的底部颜色较深（我相信因第一批烤盘上曲奇较少，各曲奇之间空袭较大，所以热气散发得比较快、所以上色也快）。我们想达到的效果既是如此。我发现哈，这样烤曲奇，数日后，曲奇还是卜卜脆！（当然，一定要密封收藏哈）。如果您一张烤盘上想挤上很多曲奇，那烘焙时间适当增加 ~ maybe 22-25 分钟哈

very addictive… crunch within crunch…
吃了停不了口。。。脆中脆。。卜卜脆。。哦耶