Homemade Cocoa Cream Cheese Cookies Recipe

This time, to gift a friend's sister with a cake dry gift box, I made chocolate chip cookies from plain cream cheese and changed it to chocolate flavor.The taste is very good.IngredientsMain ingredients: Low-gluten flour 100 grams, cream cheese 50 grams,

　　Additional ingredients: rum a little amount, powdered sugar 25 grams, salt 1 gram, cocoa powder 10 grams Butter 60 grams Steps 1. Prepare the required materials and soften the butter at room temperature in advance

2. Cook the cream to about 75-80 degrees Celsius, cool down a bit and set aside for later use 3. Softened butter with salt, slightly beat it 4. Add powdered sugar, mix first by hand with an electric mixer, then continue beating until the butter turns light in color and becomes fluffy

5. Gradually add cooled cream cheese and beat until well integrated, the whipped butter should be smooth and glossy

6. Add rum, stir slowly for two rounds

7. Sift the low-gluten flour and cocoa powder together, use a spatula to mix them into the cookie dough in a folding motion

8. Use a Three-in-One 20-tooth piping tip (for convenience, I used a reusable decorating bag)

9. Put the piping tip into a Uniorno disposable decorating bag and fill it with the chocolate chip cookie batter using a spatula to remove air bubbles

10. Take a Uniorno UN10008 shallow baking tray, pipe out the chocolate chip cookie batter vertically (make sure each is of even size and thickness)

11.

Preheat the oven to 170 degrees Celsius, bake on middle rack for about 20 minutes (chocolate may be difficult to observe from above; recommend monitoring closely in the last few minutes, I used hot air mode at the end)

Hint: Adding rum enhances the flavor, but can be omitted if unavailable

Spoon the prepared chocolate cream cookie dough into a piping bag, using a spatula to help squeeze out the air.

10. Take a shallow baking tray UN10008 and vertically pipe the chocolate cream dough onto it (make sure each is of uniform size and thickness).

11|Preheat the oven to 170 degrees Celsius, with top and bottom heat, for middle rack for 20 minutes.(Given the difficulty in observing the surface color due to cocoa, it's recommended to keep an eye on the oven towards the end; I used hot air at the end.)

Tip: Adding rum will enhance the flavor; if not available, this step can be skipped.