巧克力软曲奇，不用模具、免打发，超好做！Chocolate Cookies【许许的美食手帐】

巧克力软曲奇，双倍浓郁的快乐，一口让人幸福感爆棚，做法超简单，不用打发也不用模具，半小时就能做好一盘！
模具：无
食材：
无盐黄油45g、赤砂糖30g、红糖20g、鸡蛋1颗、低筋面粉130g、无糖可可粉12g、无铝泡打粉1g、黑巧克力适量、耐高温巧克力豆适量

配方：
1.将45g无盐黄油隔热水融化成黄油液，放入30g赤砂糖、20g红糖，蛋抽搅拌至浓稠状态
2.磕入1颗鸡蛋，搅匀至顺滑后，筛入130g低筋面粉、12g无糖可可粉、1g无铝泡打粉，切拌均匀至无干粉，反复碾压面团至细腻光滑
3.按每个25g重量取面团，揉成小球后，按压中间，填入适量黑巧克力，捏紧封口，放在烤盘里，轻轻压平面团表面，放上几颗耐高温巧克力豆
4.上下火175度预热烤箱，放入中层烘烤12-15分钟，烤好后移至网架上放至温热即可享用

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Ingredients:
unsalted butter 45g, brown granulated sugar 30g, brown sugar 20g, egg 1, cake flour 130g, cocoa powder 12g, baking powder 1g, dark chocolate Q.S, chocolate baking drops Q.S

Instructions:
1.Pour melted butter, brown granulated sugar and brown sugar into the bowl and stir until thick.
2.Add one egg and mix well, then sift in cake flour, cocoa powder and baking powder, stir well until the dough is smooth.
3.Take a cookie dough about 25g each and roll it into small balls, press in the middle and add some dark chocolate, then pinch the dough.
4.Preheat the oven to 175°C/347°F, bake for 12-15 mins.
5.Once baked, remove to a rack and you can eat it while the cookie is still warm.


Equipment & etc:
Camera: FUJI X-T4
Lens: FUJINON SUPER EBC XF 35mm F2
Mic: SENNHEISER MKE600
Edit: Final Cut Pro X/Adobe Audition

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#许许的美食手帐 #巧克力曲奇 #ASMR #烘焙