Method 1: Basic extra-thick chocolate biscuits
1. Preheat the oven to 19 degrees Celsius.
2. Pour the flour, salt and baking soda into a medium bowl and mix well. In order to reduce lumps, it is best to sieve first. Gently mix all the ingredients, and then let it stand aside.
3. Pour butter and sugar into a large bowl and beat well, then mix in eggs and vanilla extract. Coarse granulated sugar helps to disperse the butter, so be sure to mix the two ingredients together first. Then add the eggs and vanilla extract and beat all the ingredients evenly. Expert answers question
When asked, "How to make cookies more crisp?"
Mathew Rice
online celebrity Mathew Rice, a professional baker and dessert, has worked in many restaurants and bakery in the United States since 199s. His works have been published in Food &; Wine, Bon Appetit and Martha Stewart Weddings. In 216, he was selected by the famous food website Eater as one of the 18 most noteworthy chefs on Instagram.
The expert suggested
The pastry chef Mathew Rice replied, "I will use butter and ingredients at room temperature to make dough, and after adding flour, I should avoid stirring the dough excessively. By controlling these factors, the cookies will be more delicious. "
4. slowly add the dry materials in the medium bowl to the large bowl filled with wet materials, only one cup at a time, and finally add the chocolate chips. Pour in a cup of dry materials, mix well and then add another cup until all dry and wet materials are thoroughly mixed. Mix the broken chocolate in and mix thoroughly. At this time, the hardness of biscuit dough should be moderate. Don't stir the dough too much. Although dry materials must be added slowly, if they are added too little at a time, the excessively stirred dough will become as hard as bricks. It is best to add dry materials in 4 or 5 times.
5. Grease the baking tray or spread a piece of baking paper, and put a spoonful of biscuit dough on the baking tray. Leave at least 2.5 cm space between each biscuit, because they will swell during baking. Usually a full-sized baking tray can hold 12 cookies at a time.
6. Bake for 1 minutes or until the edges are golden yellow. Don't bake it for too long, lest the biscuits turn brown. Take out the baking tray from the oven and let it stand aside for 1 minutes, so that the biscuits are cooked and chewy.
7. cool for 5-7 minutes. Lift cookies with a scraper and put them on wax paper, plates or cooling shelves.
8. Enjoy cookies! Cookies can be eaten while they are hot, or when they are slightly crispy after cooling. You can also squeeze a little icing or whipped cream on the biscuit and sprinkle some ingredients to make it look more delicate.
Method 2: Chewy chocolate biscuits
1. Preheat the oven to 18 degrees Celsius.
2. Add vanilla, sugar, brown sugar, eggs and butter. To make thicker and chewier cookies, you have to use coarse sugar. When sugar is dissolved, it will soften the texture of dough. Fine sugar dissolves more easily than coarse sugar, so cookies are easier to stretch and expand. If you want to keep cookies thick and chewy, you have to choose coarse sugar. You can also use fine sugar to get the opposite effect. If you plan to make crispy cookies with powdered sugar, make sure it doesn't contain corn starch, otherwise you will get unexpected results.
mix all the ingredients into cream.
3. Add flour, salt and baking soda or baking powder.
4. Stir all the ingredients evenly, then add the milk to make the dough smooth. After mixing all the ingredients, add the chocolate chips.
5. Spray a layer of oil on the baking tray to prevent the biscuits from sticking to the baking tray. You can also spread a piece of baking paper.
6. Knead the dough into small balls.
7. Put the biscuit balls on the baking tray.
8. flatten each biscuit with a fork. This will flatten the biscuits and make obvious marks on them.
9. Bake the cookies in the oven for 8-1 minutes, or until they turn light golden yellow. Don't bake it for too long, because the inside of the biscuit will continue to heat up after it is taken out of the oven.
1. Take the cookies out of the oven and let them stand on the wire cooling rack for 15 minutes. When transferring cookies to the cooling rack, be careful not to touch the melted broken chocolate. After the broken chocolate hardens again, you can enjoy the biscuits.
11. Enjoy cookies immediately after cooling, or put them in a sealed container.
Method 3: vegan chocolate biscuits (excluding dairy products and eggs)
1. Preheat the oven to 18 degrees Celsius and apply a thin layer of oil on the baking tray.
2. Pour the flour, salt and baking soda into a medium bowl and mix well.
3. Pour margarine, brown sugar, white sugar, vanilla and plain egg powder into a large bowl and mix well.
4. Mix the dry materials into the wet materials until they are evenly mixed.
5. Add the chocolate chips and mix them into the batter.
6. Place a spoonful of biscuit dough on the baking tray and bake for 8-1 minutes.
7. Take out the vegan chocolate biscuits from the oven and put them on the wire cooling rack to cool.
8. Enjoy the cookies immediately after they are cooled, or put them in a cookie jar and keep them for eating slowly.
Method 4: Banana chocolate biscuits
1. Preheat the oven to 2 degrees Celsius.
2. Sift the flour, salt, baking powder and baking soda into a medium bowl and mix well.
3. Put the sugar and butter into a large bowl and beat them evenly with a blender.
4. thoroughly mix the eggs, vanilla and banana puree into the whipped butter mixture.
5. slowly add the flour mixture to the butter mixture. Mix well with a wooden spoon, and finally add the broken chocolate.
6. Place a spoonful of dough in a baking pan greased in advance or covered with baking paper.
7. Bake the cookies in the oven for 12-15 minutes.
8. Put the biscuits on the cooling rack and let them cool completely.
Troubleshooting: Save cookies from burning and drying. Chocolate chip cookies dry for many reasons. Sometimes, you may stir the dough too much, causing it to become dry and hard. To make better cookies, you can't stir the dough too much. Adding a little water or butter can also prevent the dough from drying or burning. You may also need to turn down the oven temperature, because each oven is different. In addition, it should be noted that after the cookies are taken out of the oven, the hot air and temperature in the room will continue the baking process. To make a better biscuit, you can take it out when it is almost ripe and let it finish the rest of the baking process outside the oven.
cookie dough is easily broken. The temperature of the material is very important. Butter must be at room temperature and softened. Stir slowly when adding flour, and never stir too much. A little excessive stirring will destroy cookies and make them easily broken. In addition, strictly follow the materials required in the recipe. Sugar is sugar. Don't replace it with baby sugar to avoid damaging the dough.
the bottom of the biscuit is burnt. Don't make the cookies too big. The bigger the biscuit, the longer the baking time, and the easier it is to burn the bottom. You should also check the baking tray used. A dark non-stick baking tray will make cookies cook faster. Maybe that's what you're facing. Another problem may be the grill in the oven. If the grill is placed too low, the heat source at the bottom will be concentrated on the biscuits, which will scorch the bottom faster.
the edge of the biscuit is golden yellow, but the inside is not ripe yet. The oven temperature is too high! Cookie dough takes time to bake, but the edges are heated more, so it will bake golden yellow faster. Take the cookies out of the oven and turn down the temperature of the oven. Put the cookies on the oven, and the heat of the oven will continue to cook the cookies without scorching the edges. Another method: try to freeze the dough before baking. The cold dough will not swell and bake so quickly.
cookies stick to the baking tray. Let the cookies cool first. Then carefully shovel them with a scraper. If the biscuit is broken, mix it with ice cream and eat it together. When making cookies in the future, you must first coat the baking tray with anti-stick oil spray, butter or margarine, or you can spread a piece of baking paper.
tip: if you don't have broken chocolate, you can break the chocolate pieces, such as Hershey's milk chocolate pieces. The chocolate you break out by hand will be bigger than the broken chocolate, and the cookies you make will be stronger and more delicious.
don't put the biscuits too close together, or they will stick together easily after swelling.
try to make some cookies first and see what the result is. If the finished product is strange, you can adjust the recipe.
If there is no vanilla at home, adding a little honey can also make cookies sweeter.
always pay attention to cookies to avoid them from burning.
sieve the flour to remove lumps.
You can be creative and add various ingredients to cookies, such as oats.
stir the dough with a wooden spoon to help the dough wrap more bubbles, and the biscuits made are more fluffy.
the more butter, the bigger the biscuit swells.
use baking paper or silicone pad to prevent cookies from sticking to the baking tray.
Warning: Wear heat-proof gloves before taking anything out of the oven.
You need to prepare
ingredients
Basic extra-thick chocolate chip cookies
Weight: 6 cookies
53ml flour
1 teaspoon (5ml) salt
1 teaspoon (5ml) baking soda
25g butter (softened but not melted) < p Broken chocolate
chewy broken chocolate biscuits
Weight: about 6 medium-sized biscuits
4g white sugar
44g brown sugar
a pinch of salt
4 eggs
5g butter (softened)
14ml spontaneous flour (adjusted according to the altitude and humidity of the place, Flatten the surface)
2 teaspoons (1ml) of vanilla
1 teaspoon (5ml) of baking soda
6ml of milk
68g of chocolate chips
vegan chocolate chips
Weight: 4 biscuits
47ml of flour
1 teaspoon (5ml) of salt. Spoon (5ml) vanilla extract
vegetarian egg powder equivalent to 2 eggs (Ener-G vegetarian egg powder is the best, or you can choose to mix 1 teaspoon of corn starch with 6ml of water)
34g semi-sweet chocolate chips
banana chocolate chip cookies
Component: 18 biscuits
59ml medium-gluten flour
1 teaspoon. 4 (1ml) baking soda
1g sugar
11g brown sugar
15g butter (softened)
2 eggs
1 teaspoon (5ml) vanilla extract
35ml banana puree
p>35 semi-sweet chocolate
.