I've seen Cray Brown cookies floating around the Internet for a few months and it was on a list (long to infinity) for "baked" for a while. They were very beautiful and they looked more like dreamy and chewy chocolate biscuits at all.
ingredients:
- 1 cup (130g) plain flour
- 1 heaping cup (200g) dark chocolate (around 65-70% cocoa solids), chopped into chocolate chip sized pieces
- 1 tsp baking powder
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (125g) unsalted butter, diced
- 1/4 tsp salt
- 2 large eggs
- 2/3 cup (150g) caster sugar/superfine sugar/granulated sugar*
- 3 tbsp (22g) cocoa powder (dutch processed)*
optional: flaked salt for decorating
* Use dark chocolate with at least 70% cocoa because of low sugar compared to low cocoa chocolate
* Use granulated sugar instead of soft sugar and turned out to be wonderful.
* Ed says not to use "natural" cocoa powder and use Dutch treatment. My pack said none of these things and it turned out great. The broken cocoa is darker and has a more intense taste, so I will draw attention to it in the future.
Instructions:
As mentioned above, timing is very important for these cookies, so make sure the oven is preheated to 350 degrees Fahrenheit, and that your bread trays are lined with a quilt or a silicate mat, and all ingredients are measured. The mixture becomes incredibly thick, so you want to get the cookie dough in the basins and oven as quickly as possible. If you have a large frying pan, or you can place two people in the oven without stacking them, cook them all once, because it is ideal for getting gorgeous and shiny tops. Otherwise, collect all cookies immediately and bake the pans separately.
Melt the butter and chocolate in a small saucepan over low heat, stirring constantly. This can also be done using a double kettle if you are interested in burning chocolate. Melted once, aside.
In a large bowl, use a flapping supplement for your hand or hand mixer and hit eggs and sugar both medium high for exactly 5 minutes. Reduce the speed and slowly pour into the chocolate mixture. Mix up combined.
Mix the dry ingredients together in a medium bowl. Switch from the whisk to the paddle attachment on your mixer and slowly add the dry ingredients to the moisture. Mix the ingredients up barely. Use a spatula to get rid of the sides and bottom to ensure all ingredients are processed. Use a spoonful of snow, or just a tablespoon, to drop large balls of dough onto your stomach basins. Now the dough will be very messy and looking for the same as the cake batter. You should be more moisture-proof than your cookies, but should not be too much in your pan. Leave a few centimeters between each cookie, as it spreads well. Sprinkle with salt and place immediately in the oven.
Bake for 10-12 minutes. Cookies should come out of the creased and dome shaped oven, and will crumble slightly when cooled. This provides candy centers, delicious. Allow cookies to be refrigerated on bread trays for at least 20 minutes because they are very smooth and break if you move them prematurely.
It is recommended to serve these meals a little warm on the first day, but remain in a sealed container for a few days, or in the refrigerator for a few weeks.
To get the full recipe visit original recipe: the-farmersdaughter
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