For pretty cracks, the temperature of the dough before baking is the most important (the temperature of the dough is 24~25℃). Let it rest until it is neither runny nor thick. Please rest in the refrigerator or room temperature in spring and fall, and in the refrigerator in summer. You may not need resting in winter. Remove the eggs from the refrigerator 1 hour before and prepare them at room temperature.. Preheat the oven sufficiently in advance.
100 g dark chocolate
30g unsalted butter
50g cake flour
1g baking soda
5g cocoa powder
1. Boiling water, 100g dark chocolate, 30g unsalted butter. Place a bowl in a pot of hot water and melt the chocolate and butter, when it’s all melted, take it out of the pot.
2. 1 egg, 65g sugar, 1g salt. Whip on medium speed for 1-2 minutes, color is brighter. Add melted chocolate and butter and mix, 50g cake flour, 5g cocoa powder, 1g baking soda, sieve it. Mix with a hand whisk. Let the dough rest for 5-10 minutes at room temperature or in the refrigerator to make it slightly stiff.
3. The dough is neither thin nor sticky. On warm days, please put in the refrigerator, after 10 minutes. If the dough is too thick, the cookie shape will not be pretty. If you use a 5cm diameter scoop, 6-7 cookies will come out. You can make a round shape with a spoon or a piping bag.
4. When baking, the dough will spread to the side, so make sure to leave some space between them. 180℃ (350℉) 10 to 12 minutes. It’s easy to break, so I’ll let it cool completely on the pan, really tasty. The chewy and rich chocolate flavor is amazing.