Starbucks Misto Cookie

90g butter (6 tbsp)
1 egg
30g white sugar (2 tbsp)
120 g brown sugar (1/2 (half) cup + 1. 5 tbsp)
200g whole wheat flour (1 cup + 1/3 cup)
1 tbsp cornstarch
1 tbsp milk
1/2 (half) teaspoon carbonate
1/2 (half) teaspoon salt
1/2 (half) teaspoon baking powder
Half cup nuts or walnuts
1 cup chocolate chips
1 piece chocolate (dark) Per cookie for the middle (10-12 grains)

Starbucks Misto Cookie Recipe

All materials must be at room temperature.
Whisk the cress oil with the sugar. Add the egg and milk in order. Cut the walnut or hazelnut into large pieces (I am roughly chopped with a knife)
Add the dry ingredients and add the latest chocolate chips and nuts and mix.
Refrigerate the dough for a few hours (1 night if you have time). Remove the dough and leave for half an hour to soften.
Roll balls the size of walnuts, put a piece of dark chocolate in them. Line the balls on the tray and flatten them with your hand. )
Bake in oven hot at 180 degrees for 10-15 min. Remove it when it cracks very slightly.
When you take it from the oven, it may sound too soft, raw, no problem, it hardens when it cools, so don’t keep it in the oven too hard.
Bon Appetit

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