I made chocolate chip cookies that were very moist and had a rich chocolate flavor. I think it can be made more conveniently and easily by making only white sugar without using brown sugar or brown sugar. I used a scoop to shape it and bake it, but it spreads naturally and is baked. I put a lot of couverture chocolate to give it a rich chocolate taste, and I put white chocolate chips on top to give it a point. If you bake for more than 10 minutes, the cookies will cool down and become very hard, so you need to bake them briefly to make moist cookies. Cookies are soft right after baking, so it is best to cool them before moving them so that they do not break their shape. When kneading the dough, you need to mix it lightly so that the sugar does not dissolve too much to get a naturally spreading cookie.
▶About 10 pieces.
50g Melted unsalted butter
1g Vanilla extract
120g All-purpose flour
1g Baking powder
1g Baking soda
100g Dark couverture chocolate
White chocolate chip
1. Add sugar and salt to melted unsalted butter and mix, then add egg and vanilla extract and mix.
2. Mix wheat flour, baking powder, and baking soda, then sieve and mix.
3. Add dark couverture chocolate, mix, pan in an oven pan, put white chocolate chips, and rest in the refrigerator for 1 hour.
4. Bake in an oven preheated to 175 degrees for 10 minutes and cool.