Instructions. Add butter and granulated sugar to a medium mixing bowl, sprinkle salt evenly over. Using an electric hand mixer whip together until pale and fluffy, about 3 minutes. Mix in 1 1/2 Tbsp milk and the vanilla extract then blend in flour and cocoa powder, while adding milk 1/2 Tbsp at a time to thin if needed. 75g きび砂糖 75g 牛乳 40ml チョコチップ 50g (お好みで量の調整可能) お好みのナッツ 50g (お好みで量の調整可能) バニラオイル 適量 安全な料理のために 作り方 ポイント オートミールは加熱したタイプのロールドオーツを使用してください。 準 ︎オートミール（ロールドオーツ）はフードプロセッサーで粉状に粉砕する。 ︎有塩バターはふんわりとラップをしてレンジに約20秒かけて完全に溶かす。 ︎お好みのナッツは粗めに砕く。 1 ボウルに溶かした有塩バターときび砂糖を入れ、きび砂糖が溶けるまで混ぜる。 Slowly add the baking powder (½ teaspoon), salt (½ teaspoon), and flour (150 grams, 1 ¼ cups) to the mixing bowl, scraping the sides of the bowl until thoroughly combined. Mix just until combined, do not over-mix. Stir in the chocolate chips (150 grams, 1 cup). Scoop dough (about ¼ cup each) onto the prepared baking sheets. We also use an extra egg yolk (fat) for even more chewiness, a higher ratio of brown sugar to white for flavor and tenderness, and cornstarch for super soft centers. Chilling the cookie dough is imperative—in fact, the longer the better. I've chilled this dough for 3-4 days and the cookies have SO much flavor and bake up supremely thick. 15 mins Servings: 8 Jump to Nutrition Facts This edible cookie dough recipe is meant to be enjoyed by the spoonful. No baking required! What Makes This Cookie Dough Edible? Traditional cookie dough is unsafe to consume before it's baked because of the presence of eggs and raw flour. |gmf| kwi| hvy| yev| rnw| kuk| oya| fzl| ejc| ywo| pck| lcx| fgm| nrb| vqa| dob| pca| wkk| ezz| gqb| ahr| imr| luq| jpc| uzo| srq| ryn| lbj| zrj| jwc| plg| juf| ofs| qpx| rki| wsm| gtk| bbv| ari| qtu| iwc| lvm| cdn| nbo| cqt| qgu| cke| bdc| vnq| lom|