COOKIES (IRCA MUFFIN)
AMERICAN TYPICAL SHORTBREADS WITH CHOCOLATE CHIPS
Difficulty level
![](/IRCA/Recipes/image/2240/image-thumb__2240___auto_b492ef3e91c9043ccd499cc4b73eae8d/irca-muffin---cookies.jpg)
AMERICAN TYPICAL SHORTBREADS WITH CHOCOLATE CHIPS
Ingredients
IRCA MUFFIN | g 1000 |
water | g 50-70 |
unsalted butter 82% fat - softened | g 400 |
all-purpose flour | g 80 |
PEPITA FONDENTE 1100 | g 150 |
Preparation
Mix all the ingredients with the paddle attachment at low speed for about 2 minutes, until well combined.
Ingredients
IRCA MUFFIN | g 1000 |
water | g 50-70 |
unsalted butter 82% fat - softened | g 400 |
CACAO IN POLVERE - 22-24 | g 90 |
PEPITA FONDENTE 1100 | g 150 |
Preparation
Mix all the ingredients with the paddle attachment at low speed for about 2 minutes, until well combined.
Shape the dough into some 3-4cm diameter cylinders, wrap them in parchment paper and refrigerate for 2 hours at least.
When cold, cut the cylinders into 1cm thick small discs.
Bake in a deck oven at 190-200°C for 10-12 minutes.
"You can replace PEPITE DI CIOCCOLATO with DARK CHOCOLATE CHUNKS.
"