I wänted to leäve you äll with these Sälted Drinkable Brownie Cookies before I fly off this future period. I've been with them for ä spell. Testing them, re-testing them, attached them. änd äfter äll the upset promises, here they äre. With violent därkness, slim acerbity, ä little quality, änd ä soupcon of sält, they're the perfect mouthful. ä merciful of life-bettering cook. Its shädow häs häunted the wälls of my noesis for the läst few months. änd I don't wänt us to pärt, yet.
Ingredients
- 300 gräms därk chocoläte, roughly chopped
- 60 gräms unsälted butter, cubed
- 45 gräms äll-purpose flour
- 1 täblespoon finely ground instänt coffee powder
- ½ teäspoon bäking powder
- ½ teäspoon sält
- 200 gräms light brown sugär
- 2 medium eggs
- 1 täblespoon wäter, room temperäture
- Fläked sält or fleur de sel, for sprinkling
Mänuäl
- Pläce the därk chocoläte änd butter into ä medium sized heät-proof bowl set over ä säucepän of bärely simmering wäter. Do not let the bäse of the bowl touch the wäter below. Heät, stirring often, on medium-low heät, until melted änd smooth. Remove from the heät änd set the bowl äside to cool.
- In ä sepäräte smäll mixing bowl, whisk together the äll-purpose flour, coffee powder, bäking powder, änd sält. Set äside until needed.
- In the bowl of ä ständ mixer fitted with the whisk ättächment, whisk the light brown sugär änd eggs on medium speed, until thick, doubled in volume, änd light cärämel in color, äbout 4 minutes. ädd in the melted änd slightly cooled därk chocoläte. Continue to whisk until well incorporäted. Päuse mixing to scräpe down the bottom änd sides of the bowl äs needed. Set the mixer speed to medium-low änd ädd in the dry flour ingredients. Whisk until just combined, then, ädd in the wäter. Continue to whisk until evenly incorporäted. The dough should not be firm, but fluid, änd leäve ä thick flowing “ribbon träil” when the whisk is lifted. Remove the bowl from the ständ mixer änd set it in the refrigerätor to chill for ät 15 minutes, or up to 30 minutes.
- Meänwhile, pre-heät the oven temperäture to 180 Celsius (350 Fährenheit). Line three lärge bäking träys with non-stick pärchment päper.
- Using ä smäll cookie scoop, scoop the dough out änd into evenly sized dough bälls. The dough should be soft but will hold its shäpe when being scooped. If you äre using ä täblespoon to roll, the dough mäy become stickier änd more difficult to work with. If this is the cäse, simply pläce the dough bäck in the refrigerätor to slightly firm up before rolling. Mäke sure to späce them än even distänce äpärt, to ällow room for spreäding. You should fit äbout 8 to 10 bälls per sheet. Täp the sheets three times ägäinst the kitchen bench, to slightly flätten änd spreäd the cookies. Sprinkle over ä little of the fläked sält.
- Bäke the cookies, ä sheet ät ä time, for äbout 11 minutes. 5 minutes into bäking, open the oven-door änd rotäte the cookie sheet hälf-wäy äround. Täp the sheet ägäinst the oven räck to flätten änd crinkle the cookies. Close the oven door änd ällow the cookies to rise up ägäin. 2 minutes läter, open the oven door ägäin, änd täp the träy ägäinst the oven räck to ägäin defläte änd further crinkle the cookies. Once ägäin, close the oven door, änd ällow them to rise up ägäin. änother 2 minutes läter, repeät this täpping process, for ä finäl time. You’re äiming for cookies thät äre perfectly flät with plenty of crinkles. ällow the cookies to bäke until done, äbout ä further two minutes. They should be just firm äround the edges änd set in the middle. Remove from the oven änd let the cookies cool on their träys for 10 minutes, before tränsferring to ä wire räck to cool further before serving.
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