Perfect Cranberry chocolate soft cookie(wan mei man yue mei qiao ke li ruan qu qi )

Perfect Cranberry chocolate soft cookie

Introduction:

"This Christmas and New Year holiday is especially busy. I finally have time to update the menu today. Because of the new year, I recommend this very festive Cranberry chocolate cookie

Production steps:

Step 1: soften the butter and mix with white sugar and brown sugar

Step 2: add the egg and vanilla essence, stir at high speed until well distributed

Step 3: sift the flour, mix it with corn flour, baking soda and salt, then add it into 2, and then stir with a rubber shovel to form a uniform batter

Step 4: cut white chocolate and milk chocolate, or use chocolate beans directly

Step 5: mix chocolate and cranberry in batter evenly, cover with plastic wrap and refrigerate for at least 2 hours

Step 6: take out the batter, warm it for 10 minutes at room temperature, preheat the oven for 176 ℃, scoop out one teaspoon each time, rub it into a small ball and place it on the baking plate

Step 7: bake at 176 ℃ for 8 to 10 minutes, and the cookies will be puffed and hemispherical. Gently flatten the cookies with a spoon while hot, then transfer them to the shelf to cool

Step 8: the freshly baked cookies will be very soft. The cooled cookies are crisp on the outside and chewy on the inside. The cookies can be sealed for about one week

Materials required:

Salt free butter: 170g

Brown sugar: 3 / 4 cup

Sugar: 1 / 4 cup

Egg: 1

Natural vanilla extract: 2 teaspoons

Medium gluten flour: 2 cups

Corn flour: 2 teaspoons

Baking soda: 1 teaspoon

Salt: 1 / 2 teaspoon

Chocolate: 3 / 4 cup

Dried cranberries: 3 / 4 cup

Note: the batter can be refrigerated for more than 2 hours or even overnight. Just extend the time between the batter return to temperature to 30 minutes before baking

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Wan Mei Man Yue Mei Qiao Ke Li Ruan Qu Qi