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Explore How to make Chocolate chips cookies Valentine's day with 570,536 views, 21,834 likes, and 560 comments. Experience the impact of this video content that has captured audience attention.

Cacao ! ∴∵ゞ(´ω`*) ♪ This time, a simple menu there that can be made at home, which was frequently requested. A chocolate chip cookie that is perfect for storing and carrying around and has few mistakes. I tried to coat them in various patterns. I think the ruby chocolate was the best of the bunch. 0:00 Introduction of crispy chocolate chip cookies 4:30 Chocolate coating 7:49 Tasting 8:46 Cacao notes (cookie dough failures) Chocolate Sweets Book https://amzn.to/2t4l6Wo [ SNS] Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ Ingredients (for about 22-24 sheets, 5mm thick and 55mm in diameter) Unsalted butter: 120g Granulated sugar: 60g Whole egg: 8g Oatmeal: 60g Coconut flour: 10g Chocolate chips: 20g A - Flour: 90g A - Almond flour: 15g A - Baking powder: 2g A - Pure cocoa powder: 10g 1. Soften the butter and add the granulated sugar and whole eggs. 2. Mix the oatmeal into 1 with a mixer. Mix the coconut flour and chocolate chips into the mixture. 4. Sift together A and mix into 3. Cover with plastic wrap and refrigerate for 3 hours. Remove from the refrigerator and roll out the dough to a thickness of 5 mm. Cut out with a 55mm diameter mold. Bake in a preheated oven at 170℃ for 15 minutes. Allow to cool for about 1 hour (do not touch freshly baked dough as it is soft and brittle). Chocolate and salad oil coating Chocolate: 50g Salad oil: 5g (5-10g) 1. Melt the chocolate and let it reach about 50°C. 2. Mix the salad oil well. Tempering the chocolate (flaking method) For chocolate with a cocoa content of around 55 Divide the chocolate into 3:1. Chop the lesser amount of chocolate into small pieces. 3. Melt the larger amount of chocolate to make the temperature of the chocolate itself 50-55℃. Add the chopped chocolate to the melted chocolate and mix. When the temperature of the whole chocolate reaches about 32℃, it is OK. Mesh baking sheet/Dumar Silpan SN290210 *Note on size https://amzn.to/2MrlMM6 Silicones spatula https://amzn.to/2X1EIru Small pentode (placed on the gas stove) https://amzn.to/2BQokNU Meiji meiji black chocolate 50g x 10 pieces https://amzn.to/2tJ0JdG Delonghi convection oven EOB2071J-5W https://amzn.to/2GdAhm4 Shinwa radiation thermometer No.73010 with laser point function http://amzn.to/2DyRUdB Ruby chocolate 100g https://amzn.to/2NFwrlH Ruby chocolate 1.5kg https://amzn.to/2TqfPUj Couverture black chocolate Valrhona "Equatorial Noir" (55% cocoa) https://amzn.to/2vHGSQq Cassette stove Iwatani MIYABI MIYABI 3.5kW CB-WA-35 http://amzn.to/2vuv7ZY Acrylic ruler 5mm thick, set of 2 https://amzn.to/2Fs3dEZ Kitchen scissors Toribe Seisakusho Kitchen Spatter KS-203 http://amzn.to/2gqjBvJ

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