香濃巧克力手工餅干 (少甜) Another chocolate cookie recipe

好不容易又來週末，我們終於可以在實驗和臨床工作間舒一口氣，回到廚房研究一下料理。之前做的餅干都偏甜和多奶油，所以這次參考了低奶油的做法，然後再減去糖份，希望做出不甜不油的朱古力餅乾。這次大成功，因為他一片都不願意分享給他人。

Serving 份量: 18 片
Texture 口感 ﹕ Crispy 脆


Ingredients 材料 ﹕
Unsalted butter 無鹽奶油 (2 tbsp)
Trader Joes Semi-sweet chocolate chips 朱古力粒 (3/4 cup)
White/granulated sugar白糖 (1/2 cup)
All-purpose flour 中筋面粉 (1 cup)
Sea salt 鹽 (1/4 tsp)
UCC Instant coffee powder 即溶咖啡粉 (2 tsp)
Nutmeg 肉豆蔻粉 (1 tsp)
Egg 蛋 (2 eggs)
Baking Powder (1 tbsp)
Water 冷開水 (2 tbsp)
Vanilla essence 香草精油 (1 tbsp)
Ginger powder 薑粉 (1 tsp)


Optional: chopped walnuts 碎合桃 (1/2 cup)

 Procedures 方法﹕

1. Preheat oven to 300F and line two baking trays with parchment papers.
2. Over medium heat, place a glass bowl over boiling water, add in butter and chocolate chips. Stir until the chocolates are melted and the liquid is smooth.
3. In another bowl, mix together flour, nutmeg, salt, baking powder, coffee powder and ginger powder. Set aside.
4. Pour and beat in eggs, sugar, vanilla essence, water into a mixer/bowl. Then add (3) into this mixture. Stir/mix well.
5. Fold in the melted chocolate prepared and add in the optional ingredient (i.e., chopped walnuts).
6. Use two spoons to get the mixture into a scope and place it on the baking trays. Put them into the oven and bake for 18-20 mins.

Its rich in chocolate flavor. Serve it with a cup of English lemon tea or simply, a glass of milk.