Fortunate people love until death. 😀
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I am the dividing line
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8cm diameter oversized cookie!
This cookie requires at least 2 days from ingredient weighing to baking, hence the name ‘Snow-Hidden Cookie’.
It is delicious eaten plain, but paired with coffee or milk, it brings a full sense of happiness, as if wrapped in love.
Soft, dense, aromatic, rich, soul-stirring—words fail…
This one will surely surprise you: crispy outside, soft inside, with a charming flavor—a cake-like cookie.
And it is so simple~~No matter how roughly you make it, it remains delicious 😀
113g cake flour, 100g all-purpose flour, 3g baking soda, 3g baking powder, 4g sea salt, 142g butter, 90g brown sugar, 60g granulated sugar, 1 large egg, 1 tsp vanilla extract, 180g heat-resistant dark chocolate chips (73% cocoa).
Fully soften the butter. Mix all dry ingredients: flour, baking soda, baking powder, and sea salt. Combine roughly.
Add brown sugar and granulated sugar to the butter. Beat at high speed until the mixture is fluffy and light. Add vanilla extract and egg mixture, beat for about 1 minute until fully combined.
P.S.: This is brown sugar. A common alternative is golden caster sugar paired with black coffee. If brown sugar is unavailable, substitute with brown sugar blocks. It is not recommended to use only white sugar, as white sugar lacks carbonization, resulting in higher sweetness and a crispier cookie (brown sugar yields a soft and chewy texture). Adjust sugar amount based on your ingredients. Use dark chocolate; if the chocolate is sweet, reduce sugar. Use sea salt; if using fine salt or table salt, reduce to 2g.
Add dry ingredients to the butter mixture. Gently fold and press with a spatula until no dry flour remains. Add chocolate chips and mix evenly. Avoid overmixing.
Seal and refrigerate for at least 24 hours to allow flavors to meld. After 24-72 hours, remove from the refrigerator. (No need to bring the dough to room temperature; use an ice cream scoop initially, or directly shape by hand if not concerned about waste.)
Scoop and slightly round into balls, 35-50g each. Sprinkle large flaky sea salt on the surface. (Smaller weight yields crispier cookies; larger weight yields softer cookies.)
Place on a baking sheet with ample spacing, as cookies will spread during baking.
Bake at 175°C for 10-12 minutes. The cookies will gently melt in the oven. Bake until the edges are golden brown; cookies continue to cook during cooling.
After fully cooling, quickly pour a glass of milk~~
Starbucks factory sells for 38 yuan each! It is possible to stay all day, drinking 2 cups of coffee and enjoying hard bread, muffins, and cookies.
Heartfelt satisfaction. Simply packaged, presented as a gift when visiting a friend’s home.
