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完美巧克力曲奇:终极食谱

Aelarion Windrider09/14/20251 分钟阅读1 周前更新

探索制作边缘酥脆、中心有嚼劲的最佳巧克力曲奇的秘诀。一道家庭最爱的食谱。

完美的巧克力曲奇:终极食谱

巧克力曲奇有一种永恒的魅力——金黄的边缘,柔软的中心,每一口都有融化的巧克力。但是什么让完美的饼干?这个食谱将黄油、糖和巧克力的比例完美结合,让您在家中烤箱就能做出面包店品质的饼干。

配料(可制作约24块饼干)

1杯(225克)无盐黄油,软化

1杯(200克)红糖(压实)

半杯(100克)白砂糖

2个大鸡蛋

2 茶匙香草精

3杯(360克)中筋面粉

1 茶匙小苏打

1/2 茶匙泡打粉

1 茶匙盐

2杯(350克)半甜巧克力豆(或块)

可选:1/2 杯(60 克)切碎的核桃或山核桃

分步说明

1. 将黄油和糖搅打至蓬松
在一个大搅拌碗中,将黄油、红糖和白糖一起搅打,直到颜色变浅、蓬松。这一步能形成完美的质地。

2. 加入鸡蛋和香草精
将鸡蛋一个一个地拌入,然后加入香草精。

3. 混合干性配料
在另一个碗中,将面粉、小苏打、泡打粉和盐搅打均匀。逐渐加入湿性混合物中,直到刚好混合。

4. 拌入巧克力
拌入巧克力豆(如果使用,也拌入坚果)。不要过度搅拌。

5. 冷藏面团
盖上面团,放入冰箱冷藏至少1小时。这一步可以防止饼干过度摊开。

6. 烘烤
将烤箱预热至350°F (175°C)。将面团舀到铺有烘焙纸的烤盘上(每个饼干约2汤匙)。烘烤10-12分钟,直到边缘呈金黄色,但中心仍然柔软。

7. 凉爽和享受
让饼干在烤盘上静置5分钟,然后转移到冷却架上。温热食用以获得融化的巧克力完美口感。

终极饼干的秘诀

红糖增加了嚼劲和风味的深度。

冷藏面团= 更厚、更像面包店风格的饼干。

不要烤过头——当你把它们拿出来时,中心部分应该看起来稍微有点没熟。

✨ 这些饼干达到了完美的平衡:酥脆的边缘、柔软的中心和大量的融化巧克力。无论搭配一杯牛奶还是在派对上享用,它们都会迅速成为您的首选食谱。

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