Introduction.
This is a soft cookie recipe with simplified handling and as little sugar as possible.
When cooled the outside is a bit crispy and the inside is a somewhat soft texture.
If you get good at it, you can make it in about half an hour～.
The recipe is for about 15 cookies!
Ingredients
Unsalted butter: 100g, brown sugar: 80g, sugar: 15g, honey: 1 tbsp, egg: 1, flour: 200g, baking soda: 1/2 tsp, salt: 1/3 tsp, walnuts: 70-80g
Steps
Step 1: Preheat oven
Hot air function 180 °C/380°F
Upper and lower heat 200 °C/400°F
Step 2: Take 100g of unsalted butter out of the freezer and place it in a microwaveable container
Microwave for 30 seconds
Step 3: The finished butter will be half melted.
Step 4: Pour 80g brown sugar and 15g white sugar into a large bowl.
(The brown sugar in the picture is lumpy. (ಥ﹏ಥ), so I had to pour them all into a blender to break them up, so that it would be easier to whip them up later)
Step 5: Add the half-melted butter and beat with a whisk until the sugar is completely dissolved and the butter and sugar mixture is emulsified.
The color becomes very light brown, kind of like light curry cream.
Step 6: Add 1 tablespoon of honey and beat an egg into it.
Stir gently to combine.
{Mix gently to combine.}
Step 7: Add 200g of flour
Step 8: Add 1/2 tsp baking soda, 1/3 tsp salt, and 1 tsp cornstarch (optional)
Step 9: Cut and mix with a spatula until there is no dry powder.
During this time, depending on the dough, you can add 1-2 more tablespoons of flour as appropriate to make a soft dough
Although the dough is soft, it should be able to be formed into a ball to be handled
Step 10: Pour in 70-80g of crushed walnuts and 40g of chocolate beans/chocolate chips.
(You can leave about 5g of chocolate beans/chocolate chips in the dough, and use it to decorate the surface of the cookies later, if it's too much trouble, you don't need to use it.)
Step 11: Using your hands or a spatula, mix the walnuts and chocolate chips well.
Step 12: Using gloved hands or an ice cream scoop, portion out about 15 balls of dough and place on a baking sheet lined with parchment paper.
One ball of dough is about 1 tablespoon (regular spoon).
Leave a little bit of space between the dough balls
Step 13: Using your hands, gently press each ball of dough to flatten it a little bit.
It is recommended to leave some thickness so that the cookies will be crispy on the outside and soft on the inside.
(If you have reserved some chocolate beans/chocolate chips, you can press them onto the surface of the dough and use them as decoration)
Step 14: Place in the oven and bake for 8-9 minutes to see the edges lightly browned.
Hot air function 180 °C/380°F
Upper and lower heat 200 °C/400°F
(Many cookie recipes usually bake at 350°F / 175°C for about 10-12 minutes, but this recipe uses higher temperatures to help the cookies reach a crispy outside and soft inside more quickly.)
However, you will need to adjust the baking time according to your oven's capabilities.
We recommend keeping an eye on the cookies during the last few minutes so they don't get overcooked.
Step 15: After baking, let the cookies cool down for a while.
Step 16: The size of the finished cookies.
Step 17: Break the cookies and look at them.
Step 18, can be sealed and stored, eat slowly(๑¯◡¯๑)
