🍪 Thick Cookies

Posted by Laure Chevallier on December 05, 2021

🇻🇳

Công thức bánh cookie

THÀNH PHẦN (7)
60g đường trắng
60g đường nâu
100g bơ mặn
1/2 muỗng cà phê chiết xuất vani
1 quả trứng
230g bột mì
120g sô-cô-la chip
100g quả óc chó

CÁC BƯỚC
1. Trộn cả đường và chiết xuất vani trong một cái bát hoặc âu làm bánh của bạn
2. Thêm bơ đã đun chảy và trộn đều để có được một kết cấu kem.
3. Thêm trứng và tiếp tục trộn để có được một khối bột đồng nhất.
4. Thêm tất cả bột cùng một lúc và trộn đều
5. Thêm quả óc chó và sô-cô-la vào. Trộn bằng tay (sạch) để sô cô la và các loại hạt đều trong bột bánh.
6. Chia thành 7 viên tròn. Đặt các viên cookie trên giấy nướng và để đông lạnh qua đêm.
7. Làm nóng lò trước khi lấy ra khỏi tủ đông. Nướng viên cookie đông lạnh trong lò từ 10 đến 15 phút ở 200C. Bột vẫn sẽ mềm khi bạn lấy ra khỏi lò. Nó sẽ cứng lại một chút khi nguội đi.

Bánh giữ được ở nhiệt độ phòng đến 3 ngày.

🇬🇧

Thick Cookies Recipe

INGREDIENTS (7)
60g of white sugar
60g of brown sugar
100g of salted butter
1/2 tsp of vanilla extract
1 egg
230g of flour
120g of chocolate chips
100g of walnuts

STEPS
1. In a bowl or your Kitchenaid bowl mix both sugar and the vanilla extract.
2. Add melted butter, mix well to get a creamy texture.
3. Add the egg, keep mixing.
4. Add the flour all at once and mix to incorporate.
5. Add the walnuts and chocolate chips. Mix with your (clean) hands to spray evenly.
6. Divide into 7 round balls. Place on baking paper and freeze overnight.
7. Take out from the freezer while your oven is pre-heating. Bake frozen for 10 to 15 minutes at 200C. The dough will still be soft when taken out of the oven. It’ll slightly harden when it cool down.

Keep at room temperature for up to 3 days.

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🍪 Thick Cookies

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