SCOOPABLE COOKIE
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.
Mode Masak
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.
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