簡單低油朱古力軟曲奇🍪
份量
時間
食材
步驟
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1。預熱焗爐150℃。Preheat oven at 150℃/300℉.
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2。在一個大碗中，篩入麵粉，發粉，梳打粉，鹽。再加入黃糖。輕力拌勻。 In a big bowl, sifte in cake flour, baking powder, baking soda, salt. Add brown sugar and mix lightly.
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3。將濕材料先拌勻並加入乾材料中。用切拌手法稍為拌勻，再加入配料。不要過度攪拌以免起筋。 Mix all wet ingredients before adding into the dry. Add your optional, I hv dark & white choco chip here.
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4。取麵糰約20克一份，用指頭輕按扁，喜歡薄的也可以。各麵糰相隔3隻手指。 Around 20g each, put on cookie sheet, use fingers or spatula to lightly pad it flat. Each dough 3 fingers apart.
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5。放最上層或中層，焗12-14分鐘，或邊開始變金黃就可以。 Put on middle or top level, bake for 12-14min, or till edges start getting brown.
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6。出爐後在架上涼5分鐘。 Cool on rack for 5 minutes.
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做了8厚12薄。 Made 8 thick n 12 thin.
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姪兒說好味道，第二天一起動手做了第二批，這一批是榛子粒，面再加焦糖粒。😋 Second trial, with chopped hazelnuts, and caramel bite on top.
小撇步
1隻大蛋約60克。1 large egg around 60g.
1cup flour~120g, seived~110g
1cup brown sugar~180g
1cup oil~224g
Mix lightly in zigzag way, dont overmix.
配料可自由選擇，如果仁粒，焦糖粒，粗粒花生醬
Optional, nuts, caramel, peanut butter
