Q: Can I reduce the sugar in the recipe?
A: The recipe already uses a reduced amount of sugar, and further reduction may affect the texture of the cookies.
Q: Is it necessary to use both types of chocolate mentioned?
A: The recipe suggests a mix of 55% and 85% dark chocolate, but you can adjust based on preference. For less sweetness, use more of the 85% chocolate.
Q: Can I skip the baking powder?
A: Baking powder is essential for the cookies’ fluffiness and should not be omitted.
Giant Handmade Chocolate Soft Cookies
Notes
Ingredients:
- Corn oil: 70g
- Milk: 20g
- Whole egg liquid: 20g
- Brown sugar: 40g
- Fine granulated sugar: 20g
- Salt: 1g
- Vanilla extract: 2g
- Low-gluten flour: 100g
- Baking powder: 3g
- Dark chocolate (55% to 85%): 95g
- Walnuts: 45g
- Mix corn oil, milk, whole egg liquid, brown sugar, granulated sugar, salt, and vanilla extract in a bowl. Stir well with a whisk.
- Sift the low-gluten flour and baking powder together, then add to the liquid mixture. Stir with a spatula until moist batter forms.
- Add chopped dark chocolate and walnuts to the batter. Mix well. Toast raw walnuts at 180°C for 8-10 minutes beforehand.
- Pour batter into a piping bag with a large opening, and pipe onto a baking tray lined with parchment paper. Shape 5 large cookies, each about 80g.
- Bake in a preheated oven at 180°C for approximately 20 minutes.
- Rich in carbohydrates and fats from the sugars, flour, nuts, and oil.
- Provides protein from the eggs and walnuts.
- Contains antioxidants from the dark chocolate.
