These Crispy Chocolate Cookies are perfect for the Christmas holidays. It’s so easy to make these fragrant cookies with a few stir and baking time is only takes about 12 minutes. It’s just hard to resist after the first bite and definitely want to reach out for more! So addictive that make you can’t wait to bake another portion.
If you’re new to my blog and would like to receive new post update and never miss a recipe, please subscribe with your email address at follow.it (the subscribe box is at the sidebar or click at the following >> Anncoo Journal below the recipe). ~~ Thank you!
Crispy Chocolate Cookies
These Crispy Chocolate Cookies are perfect for the Christmas holidays. It's just hard to resist after the first bite and definitely want to reach out for more!
Ingredients
- 50 g melted butter
- 50 g icing sugar - sifted
- 7 g cocoa powder
- 1/2 tsp vanilla extract
- 75 g egg white - room temperature
- 55 g plain flour
- 10 g ground almond - almond powder
Instructions
- Stir melted butter and icing sugar together till well mixed and sieve in cocoa powder, stir well.
- Pour in egg white and mix well.
- Lastly sieve flour and ground almond into it, mix well mixture till smooth.
- Pour batter into piping bag. Cut a small snip with a pair of scissors for easy control of batter flowing out of the piping bag. Pipe batter on non-stick baking tray or tray with parchment paper. Then place a piece of cashew nut on top (can use any type of nuts).
- Bake in preheated oven at 170 degrees C for about 12 minutes. Allow cookies to cool on wire rack before storing in an airtight container.
Notes
if you find the batter is too runny, place the batter in piping bag, in the fridge to chill for 20-30 minutes to thicken a little.
Need 2 macaron trays to make this recipes. Yield 63 pieces
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!
- 巧克力脆片 Crispy Chocolate Cookies
- 一口一个停不下来! 超脆! 全程搅一搅就可以放进烤箱了~
- 材料:
- 50克 牛油, 融化
- 50克 糖粉, 过筛
- 7克 可可粉
- 1/2茶匙 香草香精
- 75克 蛋白, 常温
- 55克 中筋面粉
- 10克 杏仁粉
- 做法:
- 融化牛油和糖粉搅拌均匀, 然后筛入可可粉,再搅拌均匀.
- 倒入蛋白, 搅拌均匀.
- 最后筛入面粉和杏仁粉, 再搅匀至顺滑即可.
- 将面糊倒入裱花袋里, 裱花袋口子不要剪太大, 要不然你不好控制面糊流速. 在烤盘上挤出面糊(不沾底烤盘上或烤盘铺上油纸), 放上腰豆或其他坚果.
- 放进预热烤箱摄氏170度烤约12分钟. 取出待凉后放入密封罐保存。
- 觉得面糊有点希, 可以放进冰箱冷藏20-30分钟, 让它变得浓稠一些,这样更方便控制它挤的流速
- 用2个马克龙盘做出63巧克力脆片