Scoopable cookie
Scoopable Chocolate-Stuffed Skillet Cookies
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bagi selai cokelat menjadi porsi 20 sampai 25 gr di atas loyang yang sudah dialasi baking paper.
- Simpan porsi selai cokelat di freezer sampai beku.
- Kocok mentega tawar suhu ruang bersama castor sugar, brown sugar, garam dan vanila sampai creamy, mulai pucat dan setengah mengembang. Jangan dikocok terlalu lama.
- Masukkan satu butir telur lalu aduk sampai tercampur rata.
- Ganti ke spatula, lalu ayak tepung protein sedang, maizena, baking soda dan baking powder ke dalam adonan.
- Tambahkan dark chocolate yang sudah dipotong-potong.
- Aduk dengan spatula sampai menjadi satu adonan cookie dan tidak ada tepung yang tersisa. Jangan diaduk terlalu lama.
- Tutup adonan lalu simpan di kulkas atau freezer minimal 30 sampai 40 menit sampai teksturnya cukup firm.
- Ambil adonan cookie, isi dengan selai cokelat yang sudah beku, lalu bungkus rapat sampai tertutup sempurna.
- Susun bola-bola cookie di dalam ramekin yang sudah diolesi mentega, kira-kira enam buah.
- Tambahkan potongan cokelat di atasnya.
- Panggang di oven yang sudah dipanaskan selama 25 sampai 30 menit.
- Begitu matang, taburi permukaannya dengan flaky sea salt.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Portion the chocolate spread into 20 to 25 g mounds on a tray lined with baking paper.
- Freeze the portions of chocolate spread until solid.
- Beat the room temperature unsalted butter with the castor sugar, brown sugar, salt and vanilla until creamy, starting to pale and half aerated. Do not overbeat.
- Add one egg and mix until evenly combined.
- Switch to a spatula, then sift the medium protein flour, cornstarch, baking soda and baking powder into the bowl.
- Add the chopped dark chocolate.
- Fold with the spatula until it forms a cookie dough with no dry flour left. Do not overmix.
- Cover the dough and chill it in the fridge or freezer for at least 30 to 40 minutes until it is firm enough to shape.
- Take a piece of dough, put a frozen portion of chocolate spread in the middle, and seal it up completely.
- Arrange the cookie balls in buttered ramekins, about six of them.
- Add a few extra pieces of chocolate on top.
- Bake in the preheated oven for 25 to 30 minutes.
- As soon as they come out, sprinkle the tops with flaky sea salt.
Cook Mode
Scoopable cookie
Scoopable Chocolate-Stuffed Skillet Cookies
SCOOPABLE COOKIE
SCOOPABLE COOKIE
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Bagi selai cokelat menjadi porsi 20 sampai 25 gr di atas loyang yang sudah dialasi baking paper.
- Simpan porsi selai cokelat di freezer sampai beku.
- Kocok mentega tawar suhu ruang bersama castor sugar, brown sugar, garam dan vanila sampai creamy, mulai pucat dan setengah mengembang. Jangan dikocok terlalu lama.
- Masukkan satu butir telur lalu aduk sampai tercampur rata.
- Ganti ke spatula, lalu ayak tepung protein sedang, maizena, baking soda dan baking powder ke dalam adonan.
- Tambahkan dark chocolate yang sudah dipotong-potong.
- Aduk dengan spatula sampai menjadi satu adonan cookie dan tidak ada tepung yang tersisa. Jangan diaduk terlalu lama.
- Tutup adonan lalu simpan di kulkas atau freezer minimal 30 sampai 40 menit sampai teksturnya cukup firm.
- Ambil adonan cookie, isi dengan selai cokelat yang sudah beku, lalu bungkus rapat sampai tertutup sempurna.
- Susun bola-bola cookie di dalam ramekin yang sudah diolesi mentega, kira-kira enam buah.
- Tambahkan potongan cokelat di atasnya.
- Panggang di oven yang sudah dipanaskan selama 25 sampai 30 menit.
- Begitu matang, taburi permukaannya dengan flaky sea salt.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Portion the chocolate spread into 20 to 25 g mounds on a tray lined with baking paper.
- Freeze the portions of chocolate spread until solid.
- Beat the room temperature unsalted butter with the castor sugar, brown sugar, salt and vanilla until creamy, starting to pale and half aerated. Do not overbeat.
- Add one egg and mix until evenly combined.
- Switch to a spatula, then sift the medium protein flour, cornstarch, baking soda and baking powder into the bowl.
- Add the chopped dark chocolate.
- Fold with the spatula until it forms a cookie dough with no dry flour left. Do not overmix.
- Cover the dough and chill it in the fridge or freezer for at least 30 to 40 minutes until it is firm enough to shape.
- Take a piece of dough, put a frozen portion of chocolate spread in the middle, and seal it up completely.
- Arrange the cookie balls in buttered ramekins, about six of them.
- Add a few extra pieces of chocolate on top.
- Bake in the preheated oven for 25 to 30 minutes.
- As soon as they come out, sprinkle the tops with flaky sea salt.
Cook Notes
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