Pumpkin chocolate chip cookies

Pumpkin chocolate chip cookies

60 minutes (except dough time to rest)

Retention in an airtight container for 4 to 5 days

☆ ☆ ☆ ☆ ★who Rating: 2 people Just mix the batter into the pumpkin chocolate chip cookies too familiar, you can enjoy the taste Quirky. The fabric is slightly yellow coloring, with plenty of natural sweetness. I bake bar, rounded to the cut, I feel free to make without a type.	(5 ~ 7cm diameter of about 20 cookies) Meiji Milk Chocolate: sheets 1 (58g) Unsalted butter: 120g Salt: a pinch Granulated sugar: 90g Yolk: 2 minutes Pumpkin (Net): 80g Cake flour: 140g Corn: 60g For flour floured (without flour): qs	- Scale (scale) - Knives - Board - Sieve - Microwave Oven (or steamer) - Bowl - Hand Mixer - Gomubera - Roof - Oven - Parchment paper

Color macaroon 2

Halloween Cookies

Chokoaisubokkusukukki

		Under Preparation
		You chop the chocolate.
		Butteris softened to room temperature.
		Flour (flour,cornstarch) Sift together will be.
		Keep the pumpkin washed.
		Make dough
		1. Wash the pumpkin with either heated in a microwave Suzaku cut peel, steamed in a steamer, take 80g peeled while hot, and coarsely crush you.
		2. Bowlof soft,butterand salt andgranulated sugarinto amixerand mix until washed out by.
		3. Add egg yolks one at a time, stirring the air so as to firmly 抱Ki込Ma each time.
		4. Add pumpkinGomuberaOnce you've mixed evenly, and mix well with stately chestnut flour sifted.
		5. Also add chopped chocolate, mixing evenly throughout.
		6. On the bench for the resulting dough into two equal partsflour(withoutflour) andflouredwith a diameter of 3.5 ~ 4cm in shaping rod-shaped,parchment paperover the dough rest in the fridge for half a day in Kurundara Maseru.
		Bake the dough
		1. ℃ 160 in ovenpreheatedto.
		2. Remove the dough to a thickness of 4mm knife cutparchment paperlinedbaking sheetlined with spaced, and bake in the oven for 20 minutes ℃ 160.