Triple Chocolate Cookies 三重朱古力曲奇

I’ve made some Chocolate Chip Cookies last week but I was still craving for something more chocolately. So off I went to my kitchen again. As its name suggests, these triple chocolate cookies were made with three kinds of chocolate: cocoa powder, couverture chocolate and dark chocolate chips. If you are a chocoholic you will like these rich and decadent cookies.
上星期做了朱古力粒曲奇,但EC略嫌朱古力味不夠,因此今次用了三種朱古力泡製了三重朱古力曲奇。配方使用無糖可可粉、調溫朱古力及黑朱古力粒,朱古力味十分濃郁,朱古力控必試!


Triple Chocolate Cookies
三重朱古力曲奇

Makes 20
20塊份量

Ingredients

65 g all purpose flour (I used organic unbleached all purpose flour)
7 g unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp salt
50 g unsalted butter, softened
30 g granulated sugar (I used organic cane sugar)
15 g brown sugar
60 g egg
70 g dark chocolate, chopped (I used couverture chocolate)
1/2 tsp vanilla bean paste or pure vanilla extract
60 g dark chocolate chips, plus extra for decorating
60 g toasted nuts ( I used cashews), coarsely chopped, plus extra for decorating

材料

中筋麵粉(EC用有機無漂白麵粉) 65克
無糖可可粉 7克
梳打粉 1/4茶匙
鹽 1/4茶匙
無鹽牛油(放軟) 50克
細砂糖(EC用有機蔗糖) 30克
黃糖 15克
蛋液 60克
黑朱古力(切碎,EC用調溫朱古力) 70克
雲尼拿醬或純雲尼拿香油 1/2茶匙
黑朱古力粒 60克(另加少量裝飾用)
烤香果仁碎 60克(另加少量裝飾用,EC用腰果)

Directions 做法

Combine and sift together the flour, cocoa powder, baking soda and salt in a large bowl. Stir well then set aside. Melt chopped chocolate in the microwave on medium powder or over a pot of simmering water. Let cool to room temperature.
麵粉、可可粉、梳打粉和鹽混合過篩放在大碗內拌勻,朱古力切碎後放碗中用微波爐中火煮溶或隔熱水坐溶,放涼至室溫備用。

In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat butter, both sugars and vanilla until smooth and creamy. Scrape down the sides of the bowl with a spatula.
將牛油 、兩種糖和雲尼拿醬放入另一鋼盆中,用座枱式攪拌機(使用攪拌槳配件)或電動打蛋器把材料打至順滑,以膠刮清理盆邊。

Beat egg slightly in a small bowl then add to the butter-sugar mixture in three additions. Beat well after each addition until fully incorporated. Do not worry if the mixture looks curdled toward the end as this is quite a bit of egg.
雞蛋打散後分三次加入,每次需打至蛋液完全被吸收,因蛋液份量較多,攪拌過程末段混合物或許出現油水分離,此乃正常。

Beat in the melted chocolate until smooth. An emulsion will be formed once again.
加入朱古力溶液攪拌均勻,混合物會重新乳化變得順滑。

Stir in flour mixture in three batches and mix until just combined. Fold in the chocolate chips and chopped nuts. Scrape down the sides of the bowl with a spatula and give the dough a final stir to ensure that the chocolate chips and nuts are evenly distributed. Do not overmix. Cover dough with plastic wrap and rest dough in the refrigerator for half an hour.
粉類分三次加入,拌至剛無粉粒後拌入朱古力粒和果仁碎,以膠刮清整盆邊後快手拌一下令朱古力粒及果仁碎分佈平均,切勿過度攪拌,蓋上保鮮紙,放入雪櫃讓麵糰休息半小時。

Preheat oven to 325ºF/160ºC about 15 minutes before baking. Remove chilled dough from the refrigerator. Drop dough by rounded tablespoon (about 20 g, I used a small ice-cream scoop) on parchment paper lined cookie sheet then flatten slightly. Decorate surface with more chopped nuts and chocolate chips. Repeat with remaining dough. The cookies will spread in the oven so make sure to leave spaces in between them. I bake 8 cookies each time.
預備做曲奇前十五分鐘把焗爐預熱 至325ºF/160ºC,烤盆上放牛油紙,從雪櫃取出麵糰,用湯匙或雪糕勺取約20克圓球狀麵糰,放在烤盆上輕輕按扁,在表面另放少許果仁碎及朱古力作裝飾,重複步驟直至用完麵糰,麵糰入爐後會攤平向外擴展,因此麵糰間要互留空間,EC每次約焗8塊。

Bake for 10 to 12 minutes until the edges are slightly firm but the centres are still soft. The residual heat will continue to cook the dough. Let cookies cool on the baking sheet completely before removing.
放入焗爐焗10-12分鐘至曲奇邊緣轉硬而中央仍是柔軟,餘熱會繼續令曲奇變熟,待曲奇在烤盆上完全放涼才取出。

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