美式巧克力豆餅乾

材料：

無鹽奶油 一條 110g 室溫軟化

白砂糖 1/4 cup (50g)

黃砂糖 1/2 cup (100g)

蛋 1顆 退冰至室溫溫度

香草精 1 teaspoon

中筋麵粉 1 ~ 1 1/4 cup (140 ~ 175g)
< Cocoa powder 1 Tablespoon >

蘇打粉 1/2 teaspoon

鹽 1/2 teaspoon

巧克力豆 半包 1 cup (150g)

作法 ：

烤箱預熱350℉

過篩麵粉、蘇打粉及鹽 備用。

攪拌軟化的奶油至綿密鬆發如霜。低速攪拌分次加入的白砂糖和黃砂糖以免噴撒，混合後可以中速繼續攪拌至完全融合。再加入蛋和香草精繼續攪拌均勻。 小心分次加入已過篩之乾粉類，以低速攪拌均勻即可。 加入巧克力豆攪拌幾下即可！

用冰淇淋勺均勻地將麵糰一球一球地有間隔地分佈在烤盤。

入烤箱烤10分鐘
拿出後放置烤架上數分鐘，再將餅乾一片一片地移置烤架上放涼至微溫。

Chocolate Lava Cake

Ingredients :

1 stick unsalted butter

3/4 cup bittersweet chocolate (120g)

3/4 cup powdered sugar (95g)

2 whole eggs

2 egg yolks

1 teaspoon vanilla

1/2 cup all purpose flour (70g)

Directions :

Spray 4 custard cups with baking spray.

Microwave the butter and chocolate in a large bowl about 1 minute. Whisk until all melted.

Stir in the sugar until well blended.

Whisk in the eggs, egg yolks and vanilla.

Fold in the flour and mix well.

Divide the mixture into the custard cups.

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Preheat the oven to 425℉
Place the custard cups on a baking sheet

Bake about 13~15 minutes

Let stand 1 minute , then invert on individual plates and serve with vanilla ice cream