Making 4 Flavors of Soft Cookies with 1 Dough

Resepi cookies kali ini agak istimewa, iaitu 4 jenis soft cookies dengan hanya menggunakan satu doh! Tekstur soft cookies ini rangup di luar, dan lembut dan moist di dalamnya. Teksturnya chewy dan tidak terlalu manis, memang tak muak makan cookies ini. Saya membuat 4 perisa iaitu original cip coklat, double chocolate, matcha dan red velvet. Kalau anda suka makan soft cookies pelbagai perisa, jom kita buat soft cookies ini sendiri di rumah. Soft cookies ini paling sedap dinikmati ketika hangat, kalau rajin bolehlah hangatkan sebentar. Kalau tak rajin, makan ketika sejuk juga sedap ya.
Selamat mencuba!

Jumlah Biskut : 20 keping

DOH ASAS BISKUT :
250 gm mentega bergaram (dijadikan mentega perang)
43 ke 50 gm mentega bergaram/ marjerin (ditambah kemudian untuk mencukupkan kuantiti mentega menjadi 250 gm semula)
170 gm gula perang | 1 cawan padat
70 gm gula kastor | 1/3 cawan
2 biji telur gred A (109 gm tanpa kulit)
1.5 sudu teh esen vanilla pekat
315 gm tepung gandum | 2 & 1/2 cawan
14 gm tepung jagung | 2 sudu besar
3 gm baking powder | 1 sudu teh
4 gm baking soda | 1 sudu teh
12 gm serbuk badam | 2 sudu besar

KLASIK CHOCOLATE CHIPS : (Berat Doh : 236 gm)
8 gm tepung gandum | 1 sudu besar
50 gm cip coklat gelap (guna cip coklat berkualiti tinggi)
Kepingan garam laut

DOUBLE CHOCOLATE CHIPS: (Berat Doh : 236 gm)
6 gm serbuk koko | 1 sudu besar
20 gm coklat compound gelap
20 gm coklat susu

RED VELVET CHOCOLATE CHIPS : (Berat Doh : 236 gm)
8 gm tepung gandum | 1 sudu besar
2 gm serbuk koko | 1 sudu teh
1/2 sudu teh red velvet emulco
Sedikit pewarna merah
20 gm cip coklat gelap
20 gm cip coklat putih

MATCHA CHOCOLATE CHIPS : (Berat Doh : 236 gm)
4 gm serbuk matcha | 1 sudu besar
Sedikit pewarna hijau epal
20 gm cip coklat gelap
20 gm cip coklat putih

SUHU MEMBAKAR : 180℃, 15 minit, api atas bawah, rak kedua dari bawah. Panaskan ketuhar selama 15 minit.
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[ENGLISH]
Today I'm sharing 4 flavors of soft cookies made with just one dough! The texture of these cookies are crispy on the outside and soft, moist and chewy inside. They are not too sweet, one is never enough! I made the classic chocolate chips, double chocolate chips, matcha and red velvet chocolate chips. They're best enjoyed warm, you can reheat for a few seconds before enjoying.
Happy baking!

Yield : 20 pcs

BASIC COOKIE DOUGH :
250 gm salted butter (for brown butter)
43- 50 gm salted butter/ margarine (to be added later to top up butter measurement into 250 gm again)
170 gm brown sugar | 1 cup packed
70 gm caster sugar | 1/3 cup
2 large eggs (109 gm without shell)
1.5 tsp concentrated vanilla essence
315 gm all purpose flour | 2 & 1/2 cups
14 gm cornstarch | 2 tbsp
3 gm baking powder | 1 tsp
4 gm baking soda | 1 tsp
12 gm ground almond | 2 tbsp

CLASSIC CHOCOLATE CHIPS : (236 gm)
8 gm all purpose flour | 1 tbsp
50 gm semi sweet chocolate chips (choose high quality brand)
Sea Salt flakes

DOUBLE CHOCOLATE CHIPS : (236 gm)
6 gm cocoa powder | 1 tbsp
20 gm milk compound
20 gm dark compound

MATCHA CHOCOLATE CHIPS : (236 gm)
4 gm matcha powder | 1 tbsp
A little bit apple green coloring
20 gm white chocolate chips
20 gm dark chocolate chips

RED VELVET CHOCOLATE CHIPS : (236 gm)
8 gm all purpose flour | 1 tbsp
2 gm cocoa powder | 1 tsp
1/2 tsp red velvet emulco
A little bit red coloring
20 gm white chocolate chips
20 gm dark chocolate chips

BAKING TEMPERATURE : 180℃, 15 minutes, top and bottom heat mode at middle bottom rack. Oven preheated for 15 minutes.
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