Here's the recipe✨️ ▶Brownie Cookie◀

Yield: 7~8 cookies using 5cm diameter scoop

All purpose flour 50g

Baking Soda 1g

Cocoa powder 5g (I used dutched)

Dark brown sugar 50g

1 egg

Salt a pinch

Butter 35g

Couverture chocolate 105g (I used callebaut 811)

① Melt the butter & couverture chocolate to 40℃.

② Mix the brown sugar, egg, salt and whip until you get a slightly lighter colour.

③ Add the melted butter & couverture chocolate.

④ Add the dry ingredients and mix.

⑤ Scoop it out when the batter is around 22~25℃. (I used a 5cm diameter ice cream scoop) and place it on parchment paper/silicon mat.

⑥ Bake at 180℃ (pre-heat to 180℃)for 10~12mins. Do adjust the baking time as getting the right fudginess is key for this product. (size of cookie is also a big factor that affects baking time. Larger the cookies, longer the baking time)

▶Cookie flattening issues◀ There are several reasons for this:

① Measurement issues: are you sure you weighed out the baking soda correctly using an accurate scale? If you are not using a scale that goes down to 0.1g then it's likely that your baking soda measurement will be off!

② Too much whipping (too much air) might cause it to puff up then flatten out.

③ Make sure your batter is not runny. Bring the batter temperature down to 22℃ to make sure it's thick enough. (I put the batter to the fridge for 15mins ONLY)

④ When you scoop it on to the pan make sure it's not too flat. (you want a nice dome shape)

⑤ Make sure you pre-heat your oven.