This soft-baked cookie is arguably the simplest biscuit I have ever made. It features a crispy exterior and a soft, tender interior, making it exceptionally delicious.
Ingredients: – Butter: 100 grams – Brown sugar: 25 grams – Granulated sugar: 30 grams – Egg: 1 – Cake flour: 160 grams – Heat-resistant chocolate chips: 60 grams – Baking powder: 2 grams Instructions: 1. Soften the butter at room temperature until it can be easily pressed down with a finger. 2. Add sifted brown sugar, followed by granulated sugar, and mix until well combined. 3. Beat the egg at room temperature, then add it to the butter mixture in 3 to 5 portions, mixing thoroughly with a whisk after each addition. The mixture should be smooth with no liquid separation. 4. Sift in the cake flour and baking powder. Fold and press the mixture until no dry flour remains. 5. Add the heat-resistant chocolate chips and stir until evenly distributed. 6. For variations, replace a small portion of the cake flour with cocoa powder or matcha powder to create different flavors. Refer to the final step for detailed ratios. 7. Divide the dough evenly into 25-gram portions. Roll each into a ball, flatten slightly, and decorate with additional chocolate chips. 8. Place in a preheated oven and bake at 170°C (top and bottom heat) for 15 to 18 minutes. 9. Remove from the oven and serve with coffee—perfect. See the illustration for other flavor ratios.
