にほんブログ村
Because my first and second attempts were a fail. Hahaha. But it’s okay! This time, with my own recipe, I made these cookies! ✨
Disclaimer: This recipe is based on my experience and style. So if it’s different from yours… just let me bake my cookies, hohoho~ 😝
Here’s the recipe:
🧈 Butter (50 gr)
🧈 Butter blend (45 gr)
🥥 Palm sugar (50 gr)
🍬 Granulated sugar (30 gr)
🍯 Honey (1 tsp)
🌾 Flour (130 gr)
🥚 Egg yolk (1)
⚪ Vanilla extract (½ tsp)
🧂 Baking soda (½ tsp)
🧂 Salt (½ tsp)
🟤 Grated nutmeg (a pinch)
🍫 Any chocolate you have (as needed) — I used: Ceres dark chocochips, Van Houten chocochips, Kampung Cokelat chocolate block 100%
Steps:
1️⃣ Make brown butter from the butter
2️⃣ Once it cools down, add the butter blend and whisk until creamy
3️⃣ Add palm sugar, granulated sugar, vanilla, egg yolk, salt, and honey. Whisk until smooth — don’t overmix! *pst, in this video I forgot not shoot the vanila huhu my bad
4️⃣ Add sifted flour, baking soda, and nutmeg to the batter
5️⃣ Mix gently until it forms a dough. Don’t overmix — we don’t want to build too much gluten!
6️⃣ Add the chocolate and mix again
7️⃣ Shape the dough and store it in a food container. Freeze overnight
8️⃣ Defrost before baking — the dough should stay cold (soft, not frozen)
9️⃣ Bake at 175°C:
🕗 First 8″ — top & bottom heat, middle rack
🕑 Next 2″ — top heat only, top rack
🔟 Let it cool on the tray for 10–15″, then transfer to a cooling rack
Oh really — it tastes so good! 😍 Crunchy outside, melty inside. The flavors are nutty and milky from the brown butter, smoky and rich from the palm sugar, a little bitter from the melted Kampung Cokelat, and a hint of sweetness from the chocochips on top 🍫💛
I know most people use brown sugar (light or dark) in classic recipes — but I only had palm sugar, and guess what? I made it work! 💁🏻♀️
This one’s got my character in it!
Should I start a pre-order? 😜
#SowEazy #cookies #chocochips #chocolate #chococookies #dessert #preorder #sweets #butter #brownbutter #recipe
コメントを残す