Hello.
Introducing the beautiful brownie cookie recipe.
American cookies are pretty good even if you make them roughly
I think it's hard to make it pretty.
You made the same material, the same way
Every time you make it, it looks different.
I explained in detail how to make a beautiful crack
Please observe the state of the dough in the video carefully.
Even if the ingredients are the same, the shape will never look the same if the details they make are slightly different.
You know my heart that everyone wants to watch the video and make pretty cookies.
Original recipe said to put chocolate chip
But it was too sweet for me who liked sweets.
So I put a bitter cacao nib instead
It was great that cacao nibs reduced the sweetness and added the chewy taste.
These days, cacao nibs are usually sold in big marts, so I hope you will find them and make them.
If you don't have it, you can replace it with the same amount of walnuts or pecans.
(If the amount of nuts changes, the spread of cookies will change, so you should not skip it.
Omitting nuts spreads cookies more to the side.)
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Please ask questions in the comments so we can answer as much as possible. :) Thank you.
▶ Ingredients (about 8 cookies)
50g egg
60g muscovado (can be replaced with brown sugar)
1g salt
120g dark chocolate
30g butter
40g all-purpose flour
2g baking soda
2g vanilla extract
30g cacao nibs
-Eye decoration: White coverture chocolate(Callet), dark chocolate
* Please prepare all ingredients including eggs at room temperature.
* Preheat oven before baking. For small ovens, opening and closing the door once will reduce the temperature inside the oven, so preheat it to a temperature much higher than the actual baking temperature.
* Dark Coverture chocolate I used is made by Callebaut.
1) Melt dark chocolate and butter in a water bath or microwave. If it's too hot, it's not good. If it melts about 2/3, take it out and stir to melt the lump with the remaining heat. When it is all melted, leave it for a while before use.
2) Loosen the egg on the bowl, add the muscovado, salt and vanilla extract and whip it for 1 to 2 minutes until it becomes white with a hand mixer. The colors are brighter but still thin. I whipped about two minutes at the highest speed.
3) Add 1) to 2) and mix slowly with a hand whisk.
4) Sift baking soda and flour in the bowl and mix slowly with a hand whisk.
5) Add cacao nibs and mix with a spatula. Depending on the season, leave the batter for a while in the refrigerator or at room temperature to chill and harden the batter.
6) Once the dough has the desired viscosity, pan with a cookie scoop. I used a 5cm diameter.
* If you want to round the shape, lightly apply water to your hands so that the dough will not stick to your hands.
7) Bake 9-10 minutes in the oven preheated to 180 degrees Celcius. (Unox standard). Cookies are easily broken when moved, so leave them in a pan to cool completely.
* If you bake less, it will be too soft without crunch, and if you bake it much, it will be crispy without moisture.
8) Once the cookies have cooled down, use white chocolate to decorate the eyeballs.
* Comments that are not polite or objectionable to me will be deleted without notice.
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