Biskut Susu Pekat Cip Coklat (Tiada Telur, Persediaan 10 Minit)

Ini Biskut Susu Pekat Cip Coklat are rich cookies that require no additional sugar and are made with no eggs and no dairy.

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Biskut Susu Pekat Cip Coklat

Ini Biskut Susu Pekat Cip Coklat are rich cookies that require no additional sugar and are made with no eggs and no dairy.

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Masa persediaan: 10 minit minit

Masa Masak: 12 minit minit

Jumlah masa: 22 minit minit

Kursus: Pencuci mulut

Masakan: Amerika

Hidangan: 14 cookies

Kalori: 181 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

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Ramuan

Peribumi AS - metrik

• ▢ 1 boleh Susu Pekat Kelapa - 11.25 ounces / 325g (note 1)
• ▢ ⅓ cawan Mentega kacang - (nota 2)
• ▢ 1 ½ cawan Tepung serbaguna - (nota 3)
• ▢ ½ sudu teh Serbuk penaik
• ▢ 1 sudu teh Serbuk penaik
• ▢ ⅓ cawan Cip coklat
• ▢ 1 sudu teh Ekstrak vanila

Optional – for very sweet cookies

• ▢ ½ cawan Brown Sugar - (nota 4)

arahan

• Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper. Slightly oil the paper with cooking oil spray.
• In a large mixing bowl, stir the coconut condensed milk, peanut butter, flour, baking soda, baking powder, vanilla extract, and sugar if added.
• Stir until a smooth cookie dough forms – it will be sticky, that's normal.
• Gaulkan cip coklat dan kacau hingga sebati.
• Scoop 1 1/2 tablespoons of batter and drop on the baking sheet, leaving 2 inches of space between each cookie. I bake 7 cookies on a baking sheet. They grow and spread a little.
• Bake on the center rack of the oven at 350°F (180°C), one pan at a time, for 11-12 minutes. Keep the other pan at room temperature while the first one is baking.
• Let the cookies cool down for 5 minutes on the pan at room temperature, then transfer to a cooling rack for 30 minutes.
• Sprinkle salt on top of the cookies, if you like, before serving.

Nota

Nota 1: Coconut condensed milk is a dairy-free version of classic condensed milk. A can of coconut condensed milk is 11.25oz (325g). You can swap for classic condensed milk using the same amount if you use dairy in your kitchen.

Nota 2Anda juga boleh menggunakan mentega badam atau mentega gajus. Untuk pilihan bebas kekacang, gunakan mentega biji bunga matahari atau tahini.

Nota 3: Gunakan saya panduan penukaran bebas gluten untuk menjadikannya bebas gluten.

Nota 4: I usually don’t add more sugar, but it makes the cookies sweeter, closer to the sweetness and chewiness of a classic cookie.

Mod KetuharSaya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15 °C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

Pada Suhu Ambien: Store the cookies at room temperature for up to 4 days in a sealed cookie box.

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Pemakanan

Berkhidmat: 1cookie | Kalori: 181kcal | Karbohidrat: 26.9g | Protein: 4.6g | Lemak: 6.5g | Lemak tepu: 2.7g | Lemak tak jenuh ganda: 0.9g | Lemak tak jenuh tunggal: 2.1g | Natrium: 124.9mg | Potasium: 146.2mg | Serat: 0.7g | gula: 15.6g | Vitamin A: 60.8IU | Vitamin B12: 0.1Pg | Vitamin C: 0.6mg | Vitamin D: 0.05Pg | Kalsium: 89.6mg | Iron: 0.8mg | magnesium: 19.4mg | Fosforus: 99.2mg | zink: 0.5mg

Bahan dan Pengganti

Anda hanya memerlukan beberapa bahan mudah untuk membuat resipi ini. Berikut ialah cara memilih dan menukarnya.

• Susu Pekat Kelapa – This is the primary liquid and sweetener in the recipe, and it gives the cookies their unique chewy texture. You can also use canned oat or soy condensed milk.
• Mentega kacang – This adds a creamy, nutty flavor and a rich texture to the dough. It also works as a binder. You can use any nut or seed butter you like, like almond butter, cashew butter, or for a nut-free option, sunflower seed butter or tahini.
• Tepung serbaguna – The flour provides structure to the cookies. I use my panduan penukaran bebas gluten untuk menjadikannya bebas gluten.
• Serbuk penaik – This helps the cookies spread as they bake, creating a softer texture.
• Serbuk penaik – The baking powder works with the baking soda to leaven the cookies, giving them a lighter texture.
• Cip coklat – These provide classic chocolate flavor and little pockets of melted chocolate throughout the cookie. You can also use chopped walnuts, pecans, or mix both for a different flavor.
• Ekstrak vanila – A small amount of vanilla extract enhances all the other flavors in the cookies.

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Petua Membakar Carine

Let me share a few more tips for perfect condensed milk cookies.

• Fikirkan Suhu – Keep the second pan of unbaked cookie dough at room temperature while the first one is baking. This prevents the cookies from spreading too much.
• Don’t Over-Mix – Stir the ingredients just until a smooth dough forms. Over-mixing can make the cookies tough.
• Sejukkan Doh – If the cookie dough feels too sticky to handle, you can chill it in the fridge for 20-30 minutes before scooping. This makes it easier to work with.
• Slightly Oil the Parchment – The dough is sticky, so a little cooking oil spray on the parchment paper will make it much easier to transfer the cookies after baking.
• Try Different Chocolate – Swap out the chocolate chips for white chocolate chips, chopped dark chocolate bars, or even butterscotch chips for a twist on the classic flavor.

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