流心巧克力粒曲奇饼干食谱|纽约NYC Levain Bakery style|Gooey Chocolate Chip Cookies Recipe

#流心巧克力粒曲奇 #曲奇饼干 #纽约LevainBakery
GooeyChocolateChipCookies #Cookies #LevainBakery

♦香脆巧克力粒曲奇食谱Crispy Chocolate Chip Cookies Recipe:    • How To Make Best CRUNCHY Chocolate Ch...  

♦曲奇饼干食谱 Cookies Recipe:    • Cookies  
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♦ Oven: Electrolux 72L Built in Oven https://c.lazada.com.my/t/c.Y5Zedw?ur...

之前做了很多款的巧克力粒曲奇，今天这款在纽约Levain Bakery非常出名，很多人排场龙就是为了买它。我家人每位都喜欢，超级流心巧克力粒曲奇。其特点掰开来有明显融化巧克力拉丝，中间软糯流心。为了达到这效果，曲奇一定要大（原版6盎司=170克/颗），整形要高圆，用高温在短时间内烤好。烤得恰到好处的曲奇，周围酥脆，中间软心属于半熟状态，每颗巧克力都是融化的。为了安全起见，建议提前把面粉烤过再用，又有麦香味又杀菌。这个食谱用黑Couverture 巧克力，整体甜度刚好，烤好放温吃，搭配冷冷牛奶，苦甜巧克力和香脆核桃/胡桃，决配的口感。

收藏方式：烤好放温立刻吃，口感最佳。烤好彻底凉透，室温收密封容器3-5天。建议吃前弄热，巧克力从新融化更好吃。

I have made many types of chocolate chip cookies before, today this one is very famous in New York, Levain Bakery, people queue for hours just want to buy it. Everyone in my family likes this Super Gooey Chocolate Chip Cookies. Its signature is when tear apart the melted chocolate stringpull, with soft and gooey center. In order to achieve this effect, cookies need to be large (original 6 ounces = 170 g/piece), tall round shape, and baked for short time at high temperature. Those that are baked till just right, yield crispy edges, soft gooey center, almost half-cooked dough, every pieces of chocolate also melted. For safety purpose, recommend to bake the flour in advance before use, it enhances wheat flavor and kill bacteria too. This recipe uses dark Couverture chocolate, the overall sweetness is just right, bake and serve warm, dip in cold milk, bittersweet chocolate and crispy walnuts/pecans. The texture is perfect.

Storage Method: Best eaten warm right after baked. Bake and completely, store in airtight container at room temperature for 3-5 days. Recommend to reheat cookies before eating, the chocolate will melt and taste better.

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

♦食谱 =6块大曲奇(180克/颗)=
150克 核桃/胡桃（预热烤箱180C: 8-10分钟）
320克 普通面粉 （预热烤箱180C: 8-10分钟）
200克 无盐牛油 (软化)
125克 棕糖
75克 细纱糖
2.5克 盐
2颗 大鸡蛋（116克蛋液）
7克 香草精
3克 发粉/泡打粉
2克 苏打粉
100克Couverture黑巧克力
50克 黑巧克力粒

(预热烤箱190C: 15-17分钟)
(上下火，不开旋风，中层烤)


♦Recipe =6pcs Big Cookies (180g/pc)=
150g Walnuts/Pecans (Preheated Oven 180C: 8-10minutes)
320g All Purpose Flour (Preheated Oven 180C: 8-10minutes)
200g Unsalted Butter (Soften)
125g Brown Sugar
75g Caster Sugar
2.5g Salt
2 Large Eggs (116g Egg liquids)
7g Vanilla Extract
3g Baking Powder
2g Baking Soda
100g Dark Couverture Chocolate
50g Dark Chocolate Chips

(Preheated Oven 190C: 15-17minutes)
(Top Bottom Heat, No Fan Force, Middle Rack)

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Title: Lucid_Dreamer

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Title: First Love