Ingredients ?

Butter 150g

Chocolate beans 50g

Low gluten flour 200g

Egg 1

Baking soda 1-2g

Brown sugar 120g

Half a teaspoon of vanilla extract

A pinch of salt

Blueberries, raisins, nuts (as per personal preference)

Brown Sugar Chocolate Bean Cookies Directions ?

Soften the butter at room temperature and beat until white. Add brown sugar and a pinch of salt and continue to beat well. Beat the eggs and add the whipped butter in 3 or 4 batches, making sure to whisk each egg mixture with the butter before adding the next egg mixture. Add the vanilla extract and whisk to combine.

Mix in low-flour flour, baking soda and chocolate beans in small batches, adding nuts, raisins and blueberries and cranberries at this point if you like. It's good to mix about until no dry powder is visible.

I like to use an ice cream scoop to spoon into the baking dish so that portion sizes are manageable and convenient. Remember to reserve space between the cookies so that they don't stick together during the baking process.

Preheat the oven to 180C and bake for 13-14 minutes. After baking, the surface is soft is normal, put the baking net air-drying will be crispy, the center of this cookie is slightly soft a little. The center of this cookie is a little softer. If you want crispy, you can bake it longer.

The sizzling chocolate bean cookies came out of the oven!