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#Cookies #Old-fashioned snacks #Chocolate cookies #Chocolate #Chocolate cookies #Butter cookies #Choco Tintin ▽▼ Please check the More section please click on the down below ▽▼ ▶ Please set the quality to 2160p before watching ◀ ☆“Like” and “Subscribe” are a great help in video production. ^^ Please press the “Like” and “Subscribe” buttons ~❤ ◆ Unauthorized use of recipes is prohibited. Use of recipe classes is prohibited. Please be sure to cite the video source when using the recipe. ◆ ◆ Re-uploading and secondary editing of the video is prohibited ◆ Instagram - https://www.instagram.com/baking_again_today Business inquiry: audwlsg@naver.com hello! I'm "Baking Again Today". 😊 Today I made really delicious thin and crispy chocolate cookies! This recipe is really delicious even if you just eat the cookies without the chocolate coating. The paper-thin yet crispy texture is a work of art. If you like chocolate cookies, this recipe will definitely satisfy you. Try it! Well, I hope you have fun baking today too. 😊 * Products used * (As part of Coupang Partners activities, a certain amount of commission is provided accordingly.) - Round cookie cutter (use 6.4cm diameter cookie cutter): ( https://link.coupang.com/a/brtV1F ) - Perforated silicone mat: ( https://link.coupang.com/a/brtXah ) - Corn starch: ( https://link.coupang.com/a/brtWh2 ) - Sugar powder: ( https://link.coupang.com/a/brtWvt ) - Almond powder: ( https://link.coupang.com/a/brtWB8 ) - Baking powder: ( https://link.coupang.com/a/brtWHK ) - Salt (the particles are small, so it’s good to use when making cookies!): ( https://link.coupang.com/a/brtWSj ) - Dark Couverture Chocolate: ( https://link.coupang.com/a/bpH3Qw ) - Dark compound chocolate: (https://link.coupang.com/a/bpH3W2) 🍪 crispy chocolate cookies 🍪 ▶ Ingredients ◀ Approximately 48 cookies 6.4cm in diameter and 2mm thick (number may vary depending on cookie thickness) 🔥 Preheat at 320℉(160℃) for 15 minutes and bake at 302℉(150℃) for 10-11 minutes. ✏ Cookie Dough 70g unsalted butter 50g sugar powder 1g salt 15g eggs 1g vanilla extract (if you don’t have it, you can omit it) 110g cake flour 20g almond powder (adding almond powder makes the cookies more delicious. If you don’t have it, you can replace it with cake flour) 10g corn starch (I added it for a slightly crispier texture. If not available, you can replace it with cake flour) 1g baking powder ✏ Chocolate coating 110g dark couverture chocolate 170g dark compound chocolate ◼ Storage method ◼ - Place the silica gel in an OPP bag or airtight container and store at room temperature. If stored at room temperature, you can consume it within about 4-5 days. If kept frozen, eat within 3 weeks. ♪ BGM: Today’s diary - https://youtu.be/8AOGz1dStkc?si=yyhPSM-Kn81ZA3eX