Double Chocolate Oatmeal Cookies 2.0 雙重朱古力燕麥曲奇2.0

These are soft cookies and they are fragile when taken fresh right out of the oven. Please let them cool on the cookie sheets on the wire rack. When you eat them within the same day, the cookie crust would be a bit crispy, thus making a contrast to the soft interior. If you let the cookies rest in the container overnight and let the flavour and texture develop, the cookie texture will be more of a uniformly soft texture. So I will let you decide when to serve them.
這是口感比較軟身的曲奇，出爐後不要過早移動曲奇，以免使其變形。若即日吃曲奇的話，曲奇外殼仍處於硬脆狀態，這與內部軟軟的組織會形成一個鮮明的對比。若把已放涼的曲奇保存在食物盒放過夜，讓味道和質感融合的話，隔天就會吃到口感一致、風味較佳的軟曲奇。兩種吃法都不同，因此大家可自行決定何時才吃。

Double Chocolate Oatmeal Cookies 2.0
雙重朱古力燕麥曲奇2.0

Makes 24
24塊份量

Ingredients
130 g salted butter, slightly softened
50 g dark brown sugar
50 g granulated sugar (I used organic cane sugar)
1 large egg (about 50 g)
1/2 tsp pure vanilla extract
140 g all purpose flour
25 g unsweetened cocoa powder
1/2 tsp (about 2.7 g) baking soda
1 cup (about 80 g) old-fashioned rolled oats
1/2 cup (about 80 g) dark chocolate chips

材料
含鹽牛油(室溫放軟) 130克
黑糖 50克
細砂糖(EC用有機蔗糖) 50克
大蛋 1隻(約50克)
純雲呢拿香油 1/2茶匙
中筋麵粉 140克
無糖可可粉 25克
梳打粉 1/2茶匙(約2.7克)
傳統原粒燕麥片 1杯(約80克)
入爐黑朱古力粒 1/2杯(約80克)

Directions 做法
In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat butter on low speed until smooth. Add dark brown sugar and granulated sugar and beat on low speed until smooth. Change to medium speed and beat until the mixture has slightly lightened in colour (but not pale and fluffy). Scrape down the sides of the bowl with a spatula.
用廚師機(使用攪拌槳配件)或電動打蛋器低速把牛油攪打至軟滑，加入黑糖和砂糖，低速打勻後轉中速攪拌至顏色稍為轉淡(不用打至發白)，以膠刮清理盆邊。

Beat the vanilla extract and egg slightly in a small bowl then add to the butter-sugar mixture in two additions (If using a stand mixer you could beat in the egg and vanilla extract directly). Beat on medium speed until fully incorporated and emulsified. Scrape down the sides of the bowl.
雲呢拿香油和雞蛋打散後分兩次加入，中速攪拌至蛋液完全被吸收並乳化，若用馬力較大的廚師機可把雲呢拿香油和雞蛋一次性加進去牛油糖混合物中攪拌，以膠刮清理盆邊。

Combine and sift together the flour, cocoa powder and baking soda in a large bowl. Add to butter mixture in two additions and mix with low speed until mostly incorporated. Stir in oats and chocolate chips until evenly distributed. Scrape down the sides of the bowl with a spatula. Wrap the dough with plastic wrap and refrigerate for at least one hour or until the dough is firm.
麵粉、可可粉和梳打粉混合過篩，分兩次加入上述混合物中，低速拌至大致上均勻，加入燕麥片和朱古力粒輕手拌勻，用保鮮紙室包好麵團，放在雪櫃冷藏至少一小時或至麵團不黏手。

Line two baking sheets with parchment paper. Divide the dough evenly into 24 portions, about 24 g each (I used an ice-cream scoop for hemisphere-shaped dough balls). Arrange dough balls onto the baking sheets. The cookies will spread in the oven slightly so make sure to leave enough space in between them (I put 12 dough balls on each tray). Flatten each dough ball into 2.25”-wide rounds with the bottom of a ramekin (wrap the bottom with plastic wrap to prevent sticking). For aesthetic reasons, add a few more chocolate chips on the surface of each cookie disc as needed.
兩個曲奇焗盤墊牛油紙，取出麵團用雪糕勺平均分成24份成半球狀麵團(每份約24克)，把麵團排放在焗盤上，麵團入爐後會向外輕微擴展，因此麵團間要互留空間，EC每盤做12塊，用保鮮紙包裹平底小杯子底部防黏，用杯底輕輕按扁麵團成直徑2.25”的圓餅，若想曲奇漂亮些可自行於每塊曲奇表面多放幾粒朱古力粒作裝飾。

Bake in a 325ºF/160ºC preheated oven with fan for 13 – 14 minutes. Transfer the baking sheet with cookies on to a wire rack to cool completely.
放入已預熱至熱風對流模式325ºF/160ºC的焗爐焗13至14分鐘左右，取出後讓曲奇留在焗盤上待定型，轉放鋼架完全放涼。