This is my chocolate version of the cutout cookies that was adapted from Vanilla Bean Cutout Cookies in which I replaced 15% of the flour with unsweetened cocoa powder. The percentage of cocoa powder could be adjusted according to taste or the brand being used.這是朱古力口味印模牛油曲奇，配方修改自雲尼拿印模曲奇，EC把麵粉的15%改成無糖可可粉。由於不同牌子的可可粉濃度和個人口味有別，大家可自行增減可可粉的比例。 These cookies are very soft and tender in texture and... Continue Reading →