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巧克力曲奇
成份:
奶油 75公克
糖粉 75公克
全蛋 1個
低筋麵粉 150公克
可可粉 12公克
肉桂粉 1小匙
小蘇打 1小匙
核桃 100公克
巧克力 50公克
步驟:
1 將軟化的奶油、過篩的糖粉一起放入容器內，用打蛋器打至鬆發。
2 全蛋打散成蛋液後，分2~3次慢慢加入作法1中拌勻。
3 繼續加入過篩的低筋麵粉、可可粉、肉桂粉、小蘇打於作法2中，使用刮刀攪拌均勻，即為麵糰。
4 把麵糰分切成每份約15公克的小麵糰後，將小麵糰搓成圓球狀並沾取適量的核桃，再以大姆指在中間處壓出一個凹陷放入烤盤中，以上火180℃、下火120℃烤18分鐘。
5 巧克力隔水加熱融化後裝入擠花袋中，再將巧克力液擠在餅乾中間處，待冷卻凝結即可。
【備 註】
烘焙火力：上火180℃、下火120℃
烘焙時間：18分鐘
數量：20個（每個約15公克）
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