Friday, February 9, 2024

Red Bean Paste Chocolate Chip Cookies


Because I still had some red bean paste leftover in the freezer, I had to find a way to use it up. I have searched for some cookies cakes ideas, but not much could be found. I have seen one red bean paste crinkle cookies recipe and adjusted it to make it into chocolate chip red bean paste cookies instead. The flavour of red bean paste isn't strong, maybe you won't even notice it inside. Cookies are moist, but as everything else best eaten fresh, The longer kep, the crunchier they will get. Recipe is simple and doesn't make much time to make, except for the chilling dough time.
Since Lunar New Year was approaching, I decided to prepare cookies as gifts for my husband's family, thinking they would appreciate the Asian flavor. To my surprise, nobody noticed the red bean paste inside and they thought they were regular chocolate chip cookies. You can bake them for a shorter time to achieve a more fudgy interior.

Ingredients:

- 1 egg
- 80g sugar
- 140g red bean paste
- 230g flour
- 5g baking powder
- 80ml oil
- 150g chocolate chips

Instructions:

1. Preparing the Cookie Dough:
   - In a mixing bowl, combine the egg and sugar until the sugar is dissolved.
   - Add the oil and red bean paste to the mixture and mix until well combined.
   - Sift the flour and baking powder into the wet mixture and fold gently until just combined. Avoid overmixing the dough.
   - Stir in the chocolate chips until evenly distributed throughout the dough.
   - Cover the cookie dough and let it chill in the refrigerator for at least 4 hours or overnight for best results.
2. Shaping the Cookies:
   - Preheat the oven to 170°C (340°F).
   - Scoop about 20 grams of the chilled cookie dough and roll it into a round ball.
   - Place the dough balls on a lined baking sheet, leaving some space between each cookie.
   - Bake in the preheated oven for 8-10 minutes, or until the edges are just starting to crisp and the center is still soft.
   - Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. They will firm up as they cool.

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