(6 cookies)
Ingredients
- 120g Unsalted butter
- 100g Brown sugar
- 30g White sugar
- 1 (60g) Egg
- 30g Cocoa powder
- 110g All-purpose flour
- 60g Cake flour
- 2g Cornstarch
- 2g Salt
- 2g Baking soda
- 2g Baking powder
- 90g Dark chocolate chip
- 45g Milk chocolate chip
1. The same way like oatmeal raisin cookies until adding cold unsalted butter, sugar and egg.
2. Sieve cocoa powder, all-purpose flour, cake flour, cornstarch, salt, baking soda, and baking powder.
3. Mix it by a upright spatula.
4. When the dough mix without seen powder, add dark chocolate chip and milk chocolate chip. (I use the Callebaut dark and milk. It’s okay general chocolate chip. )
5. Wrap the dough with plastic wrap, and refrigerate for 30 minutes.
6. Shape the dough into 6th about 100-105g and do panning. and shape round.
7. Bake at 180℃ for 15-20 minutes. The cookie is crispy on the outside and soft on the inside because it cut as soon as baked. After it cools down, it’s more crispy on the outside and more chewy and soft on the inside. 🙂
Mama Woon’s Kitchen 