My Cookie
Bahan Bahan :
155g Brown Sugar
80g gula pasir putih
150g mentega tawar, suhu ruang
3/4 sdt garam
1 sdt ekstrak vanili
10g susu malt bubuk
1 butir telur besar, suhu ruang
270g tepung terigu serbaguna
1 1/2 sdt baking powder
1/2 sdt baking soda
180g Unsweetned Chocochips
100g Chop Almond
Cara Buat :
Dalam mangkuk mixer, masukkan mentega, garam, gula merah muda, gula pasir putih, vanili, dan susu malt bubuk. Kocok dengan kecepatan sedang selama 4 menit.
Tambahkan telur dan kocok lagi selama 4-5 menit dengan kecepatan sedang hingga ringan dan mengembang.
Sementara itu, campurkan tepung terigu, baking soda, dan baking powder dalam mangkuk terpisah. Masukkan tepung terigu ke dalam mangkuk mixer dalam 2 bagian, aduk dengan kecepatan rendah hingga tercampur rata. Jangan terlalu lama mengaduk karena Anda tidak ingin kue yang keras, tidak apa-apa jika masih ada tepung yang terlihat.
Tambahkan chocolate chips dan Almond cincang, aduk dengan kecepatan rendah hingga tercampur rata ke dalam adonan.
Pindahkan adonan ke dalam mangkuk dan bungkus dengan plastik wrap (atau pindahkan adonan ke wadah kedap udara) dan simpan di lemari es setidaknya selama 24 jam, tetapi idealnya 72 jam.
Memanggangnya:
Panaskan oven hingga 160°C Lapisi loyang dengan kertas roti/kertas. Keluarkan adonan dari lemari es dan gunakan takaran 1 sdt untuk mengambil sekitar 3/4 sdt adonan dan letakkan di atas loyang.
Panggang pada suhu 160°C selama 11-13 menit (lihat catatan di atas) hingga matang sempurna dan berwarna keemasan. Perhatikan dengan seksama, Anda ingin hasilnya berwarna keemasan, bukan cokelat gosong. Setiap oven berbeda, jadi berhati-hatilah pada adonan pertama Anda sampai Anda terbiasa. Ingatlah untuk memutar loyang di tengah proses pemanggangan untuk memastikan matang merata.
Baking cookies with almonds and Hershey chocochips is a delightful way to bring both flavor and texture to your cookie experience. Almonds add a subtle nutty crunch, complementing the sweet and rich taste of Hershey’s chocolate chips. This combination is popular among home bakers aiming for cookies that are both crispy on the edges and chewy inside. When making these cookies, chilling the dough for at least 24 hours, ideally up to 72 hours as mentioned in the recipe, is key to enhancing the flavors and improving the texture. This resting period allows the butter to solidify and the flour to hydrate, helping cookies spread less in the oven and develop a better crumb structure. Using malt milk powder, as included in the recipe, adds a unique depth of flavor and enhances browning for that visually appealing golden finish. When mixing dry ingredients like the baking soda and baking powder, incorporating them gradually into the butter and sugar mixture ensures even distribution, contributing to a balanced rise during baking. During baking at 160°C (320°F), it's important to watch the cookies closely, as oven temperatures may vary. Rotating the baking tray halfway through baking prevents uneven cooking and promotes an even golden color without burning. For best results, use parchment paper or baking liners to prevent sticking and to facilitate easier cleanup. Measure your ingredients precisely, especially the brown and white sugars, to maintain the right moisture balance that yields a perfect cookie consistency. Finally, the inclusion of both chopped almonds and Hershey chocochips brings contrasting textures—crunchy nuts and melty chocolate—which create a satisfying bite each time. Experiment with different nut types or chocolate varieties to personalize your cookie recipe while keeping the fundamental technique described here. Enjoy the process and, of course, the delicious outcome!
