Crack made a nice brownie cookie! These cookies are often baked with a chewy texture and a rich chocolate flavor. Baking it with nuts, etc. looks great, but I baked it with pecans and white chocolate chips. The texture varies depending on the baking time, but I think it would be good if you adjust it to your taste. For cracks to come out well, the temperature of the dough is the most important when panning, so if you bake it at the right temperature, you will be able to bake it beautifully.
▶About 16 servings.
100g Dark couverture chocolate (57.9%)
45g Unsalted butter
55g Brown sugar
40g Cake flour
6g Cocoa powder
1g Baking powder
1g Baking soda
White chocolate chips
1. Put a bowl of dark chocolate and butter on a pot of water at about 80 degrees and melt it with a hot water bath.
2. Set the chocolate balls aside for a while, add brown sugar and salt to eggs (at room temperature), and whip at medium speed until dense foam.
3. Set the whipper to the lowest speed, pour in the chocolate mixture little by little and mix.
4. Sift the powdered ingredients (soft flour, cocoa powder, baking powder, baking soda) through a sieve and mix evenly to make the dough shiny.
5. Cool the dough until it reaches 24~25 degrees, put it in a pastry bag, and squeeze it in the oven pan. (Wide the panning interval)
6. Put the pecan pieces and white chocolate chips on top and bake in the oven at 180 degrees for 9 to 10 minutes.