Best Brownie Cookies Recipe!

Hello! This is bear easy baking :)
This time, I made brownie cookies with a good texture
The way to make brownie cookies is simple and easy! But It's not easy to come out in pretty shapes.
If it spreads too much or less, or if the crack is ugly,There are a lot, so I wanted to find out why, so I tried various.
I've written down the causes of the failure below
Please refer to it and leave comments if you have any more questions! ^^
| Measuring |
Paper cup = used as a regular paper cup (180ml capacity)
Spoon = General disposable spoon size
* Ingredients * (6 pieces)
1 egg (50g)
1/3 cup sugar (60g)
Dark Chocolate (100g)
unsalted butter (30g)
A little bit of salt (1g)
Half a cup of flour (50 g)
Cocoa Powder 1 teaspoon (3 g)
1/4 teaspoon baking soda (1 g)
* Storage method *
Room Temperature Storage - Up to 2 days
Frozen Storage - Up to 2 weeks
This Cookies dry quickly, so if you can't eat them within 2 days, Please keep it frozen Storage
* expected questions *
1. the cookies are spread lots of sideways!
- You either used milk chocolate or added more soda. The oven temperature is 10 to 20 degrees lower.
2. the cookies are not spread sideways!
- Use baking powder when not thoroughly boiled.
3. Cookie wide gap between the cracks in the crack.!
- The amount of soda is high, or if it has been aged for a long time in the refrigerator. Maturing 10 to 12 minutes to do a good idea to have a refrigerator.
4. baking powder instead of baking soda as possible?
- Yes! There is no difference in taste, but Craig does not pale or dark. So, packaging, waste can have a lot.
5. You can't make cookies are less moist, but moist?
10 - the amount of sugar, or beoteoyang g longer, please.
However, butter and increase the amount can come out, less crack, and has always been.
6. What should use the chocolate?
- Depending on the chocolate ingredients, the shape and size of the crack change a lot Butter and chocolate with high sugar content spread a lot. It's good to use chocolate that has more than 50% cacao content It's good to use dark chocolate that's sold in the market, It's better to use a dark cover for baking
7. Why do you use eggs at room temperature?
- If the egg is cold, warm chocolate mixes smoothly with the egg And the dough can harden before aging in the refrigerator, so the crack isn't even
8. How much should I whip the eggs?
- If you touch it with your hands, you can feel the sugar particles It's good to whip it