I'm begging you all to make this! Double chocolate + double nuts, so delicious you'll want to spin around in circles! [Smirk emoji] One bite at a time, every bite is a rich and blissful experience. Rich chocolate aroma + crunchy double nuts, a generous portion recipe that's super satisfying. It's so crispy and crunchy after cooling, perfect for gifts or street vending! Crispy and crumbly without being greasy! Lock in this recipe and you won't get lost! ⚠️Reproduction and plagiarism are strictly prohibited and will be prosecuted! If you don't follow the recipe or prefer smaller batches, please look elsewhere. Although this recipe is free, please respect the hard work put into it! Ingredients🛒 250g butter, 230g powdered sugar, 3g sea salt, 160g room temperature whole egg liquid, 80g dark chocolate (liquefied beforehand), 60g cocoa powder, 485g low-gluten flour, 50g almond flour, 100g heat-resistant chocolate chips, 100g chopped roasted macadamia nuts, 100g roasted almond slices (optional: 3g baking soda for added crumblyness)
Materials
Deluxe Chocolate Tintin Cookies: One Bite and You'll Be Amazed! This Recipe and Steps
Soften the butter beforehand until you can easily poke a hole in it with your hand.
Beat the butter with an electric mixer on low speed for a few seconds. (The butter must be softened properly, otherwise the dough will be dry.) Add sea salt and powdered sugar, and first use a spatula to press and mix to prevent the powdered sugar from splashing.
Then beat with an electric mixer on low speed until the butter turns white and fluffy.
Add the egg mixture in 4-5 batches
Whisk the egg mixture until fully incorporated into the butter (no oil or water separation) before adding the next batch and whisking until smooth.
Pour in the dark chocolate mixture
Continue beating at low speed until the butter is fluffy and feathery.
Sift together cake flour, cocoa powder, and almond flour (add baking soda if desired) and add to the butter mixture.
Mix with a scraper until no dry powder remains.
Pour in heat-resistant chocolate chips, chopped roasted macadamia nuts, and roasted almond slices.
Gently knead by hand until evenly formed into a ball.
5⃣️ Transfer the dough to a baking pan (line the baking pan with parchment paper or baking mat, and press it flat (about 2cm thick)).
Cover with plastic wrap and refrigerate for 1 hour / freeze for 30 minutes to set (it's easier to cut if it's set).
Remove the shaped dough and cut it into strips about 1.5cm long with a sharp knife.
Then, cut it into small cubes.
Arrange the cookies evenly on a baking sheet (leave space between them as they will expand slightly after baking).
Bake in a convection oven at 150 degrees Celsius for 22 minutes (or in a conventional oven at 155 degrees Celsius for 25 minutes).
The oven temperature and time provided are for reference only and should not be copied verbatim. (Everyone's oven is different, and the size of the cookies also varies, so the baking temperature and time will differ. Adjust according to your own oven, and keep an eye on them to prevent burning.)
It will be crispy after it comes out of the oven and cools down. If it is not crispy, you can bake it again.
More flavors to come next time!
Deluxe Chocolate Tintin Cookies: One Bite and You'll Be Amazed! Tips for Making This Recipe
The oven temperature and time provided are for reference only and should not be copied verbatim. (Everyone's oven is different, and the size of the cookies also varies, so the baking temperature and time will differ. Adjust according to your own oven, and keep an eye on them to prevent burning.)
