Not that I make less (we always have cookies in the jar ^^), but it rains almost every day, so it's hard for me to shoot the video. Right now, I have so many recipes that I want to share with you and I hope that the weather will be better soon.
Anyway, let's talk about today's cookie.
This time is an American-style cookie, large and loaded with chocolate.
You can see that the method is different from other recipes.
Most of the time, I just beat the butter to soften it, but this time, I beat it until fluffy, and yes the difference in the method means a different texture too.
As we add a lot of air into the dough, the cookie will spread better, and to keep the form and texture, we use bread flour. Bread flour has more protein so it adds structure to the cookie and makes the cookie chewy.
But bread flour needs more time to absorb the moisture, so resting the cookie dough before baking is recommended (anyway, you can rest it for 3 hours too, but 12 hours is better).
Using both kinds of chocolate makes the cookie mellow but if you love only the darkness, using only dark chocolate is OK!
Green Tea Chocolate Chunks Cookies
Makes 12-13 pieces
115 g ......................... Dark chocolate (60-70%)
35 g ........................... Milk chocolate
115 g .......................... Unsalted butter
1/4 tsp ......................... Salt
75g ............................. Granulated sugar
80 g ............................ Brown sugar
1 .................................. Egg
80 g ............................ Bread flour*
68 g ............................ All-purpose flour*
7 g ............................... Matcha (green tea powder)
1/2 tsp ......................... Baking soda
*if you don't have all-purpose flour, you can use 34 g of cake flour with 114 g of bread flour instead.
Chop the chocolate into 1-2 cm pieces.
Beat the butter with salt for 30 seconds.
Add both kinds of sugar and beat at medium for 3 minutes.
Or until fluffy.
Beat the egg.
Pour the egg into the bowl and beat to combine.
Sift both kinds of flour, green tea powder, and baking soda into the bowl.
Pour the chopped chocolate into the bowl.
Fold to combine.
Put the dough in an airtight container and refrigerate the cookie dough for at least 12 hours.
*If you are short of time, 3 hours is OK.
Before baking, return the dough to room temperature.
Preheat the oven to 180℃.
Using upper and lower heat.
Use a 5.5 cm scoop to scoop the cookie dough onto a baking sheet. You will get 12-13 pieces.
Let the cookies cool completely on the baking sheet.
Green Tea Chocolate Chunks Cookies
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