爆浆黑巧橙香曲奇
Orange Chocolate Chunk cookie
Recently, I visited a super popular cookie shop in Paris named Scoop Me a Cookie. Seeing the huge lineup in front of the store intrigued me, as it is not very easy for American dessert shops to gain popularity in PARIS. So I tried its Wee Treat cookie with chocolate chunk and candied orange peel, it did live up the hype. Slightly crunchy on the edges, gooey on the inside. The chocolate chunk melts as you break the cookie, the giant orange peel brings refreshing tastes. Utterly addictive.
I eventually recreated the cookie at home. It's easy and convenient. You can even refrigerate the cookie dough, and bake whenever you want (within 10 days).
约15块大曲奇材料
makes 15 cookies
室温软化黄油 150g
砂糖 150g
中筋粉 200g
大鸡蛋1颗（净50g)
泡打粉 3g
小苏打 3g
香草籽1/4茶匙
海盐4g
黑巧、糖渍橙皮各100g
150g butter, softened
150g sugar
200g all purpose flour
1 large egg
3g baking powder
3g baking soda
1/4tsp vanilla beans
4g sea salt
100g each: dark chocolate
candied orange peels
1. 为达成最佳风味，建议用白砂糖+黄金幼砂糖（brilliant yellow sugar)或红糖，各半. To ensure best flavours, use half regular sugar and half brilliant yellow sugar/brown sugar
2. 没有香草籽可以用1茶匙天然香草精替换 You can replace vanilla beans with 1tsp vanilla extract
步骤 Instructions
室温软化黄油加入混合砂糖、香草籽，用打蛋器搅打到体积蓬松。分两到三次倒入蛋液搅拌均匀。
Combine softened butter with sugar mix and vanilla, beat until fluffy and velvety. Pour in whisked egg in 2-3 additions, ensure egg liquid is well incorporated into the batter.
中筋粉、泡打粉、小苏打、海盐混合均匀，倒入到打发黄油中，用刮刀拌匀至无明显干粉状态。拌入切块的黑巧克力和糖渍橙皮（约2-3厘米方丁）
Mix flour, baking powder, baking soda, sea salt. Combine dry ingredients with the batter. Incorporate dry ingredients into the batter with a spatula. Mix in the dark chocolate chunks and orange peels (2-3 cm cubes).
曲奇面团装入保鲜袋，放冰箱冷藏起码2天，让它释放风味。烘烤：烤盘垫烘焙纸，取45-55克左右面团搓成球状，码在烤盘上（曲奇之间要留距离）。
Transfer cookie dough into a freezer bag, seal and refrigerate for at least 2 days to enhance flavours. To bake, line a baking sheet with parchment paper, roll 45-55g dough into a ball. Place on baking sheet, leave space in between each.
180摄氏度烤箱中层烤12分钟左右直到边缘底部颜色变深金色，完全放凉了再吃。
空气炸锅的话适当降低温度，大概170摄氏度，15分钟左右。不过空气炸锅的火候比烤箱难掌握，自己多注意查看就好。
Bake at 180 C for 12 minutes until edges and the bottom has turned golden brown. Let cool and enjoy!
If using air fryer, bake at 170 C for 15 minutes or so. Make sure to check doneness once in a while, because it's harder to control temperature of an air fryer.
通过冷藏，食材互相融合得更好，让风味也变得更加丰富了，烤的时候满屋都是奶香气浓厚的香甜味道。美式曲奇通常都用两种糖的混合来创造出最好的口感——边缘酥脆而中心部分柔软，黑巧流心的“半熟”状态。苦甜巧克力和橙皮搭配太过和谐了，略带Q弹的糖渍橙皮让普通的巧克力曲奇变得很特别！好让人上瘾啊。
甜牙齿
Ins uiq_qiu
微博 张-柴-秋
www.qiuqiufood.com
