Chocolate Butter Cookies with walnuts |朱古力牛油曲奇 ~ 巧克力核桃餅乾

I am so excited to share this crunchy and delicious chocolate butter cookies with you. The best thing about this recipe is, you can make the dough the day before, keep it in the refrigerator overnight, take it out the next day, and slice and bake. There! You have fresh baked cookies in almost no time!!!

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Ingredients:
85 grams (6 tablespoons) unsalted butter, softened
30 grams (4½ tablespoons) powdered sugar
35 grams (3 tablespoons) light brown sugar
1 medium-size egg (40 grams)
60 grams (½ cup) walnut
100 grams (½ cup + ⅓ cup) cake flour
40 grams (4 tablespoons) bread flour
13 grams (2 tablespoons) unsweetened cocoa powder
4 grams (1 teaspoon) baking powder
additional flour for dusting

材料：
無鹽牛油 (奶油) 85 克 (6 湯匙)
糖粉 30 克 (4½ 湯匙)
黃砂糖 (紅糖) 35 克 (3 湯匙)
1 個中號雞蛋 (全蛋 40 克)
核桃 60 克 (½ 杯)
低筋麵粉 100 克 (½ 杯+ ⅓ 杯)
高筋麵粉 40 克 (4 湯匙)
無糖可可粉 13 克 (2 湯匙)
泡打粉 (發粉) 4 克 (1 茶匙)
手粉 (用適量麵粉)

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  / tastycookingstudio  
  / tastycookingstudio