Cookie Brownie

Technical Parameters:

• Dough temperature: 20-22°C
• Dough resting time: 30 minutes to 12 hours under refrigeration
• Portion weight: 60-100 g
• Baking temperature: 170-180°C
• Baking time: 10-14 minutes
• Steam: No
• Vent: Closed
• Internal temperature: 88-90°C

Method:

• Weigh and prepare all ingredients before starting.
• Ensure that the butter is soft, with a temperature of approximately 20-22°C.
• Melt the dark chocolate and allow it to cool to approximately 35-40°C.
• Cream the butter and sugars until smooth and homogeneous.
• Gradually add the eggs while mixing continuously.
• Add the melted chocolate and mix until fully combined.
• Sift together the flour, cocoa powder, baking powder and salt.
• Add the dry ingredients to the mixture and mix only until incorporated.
• Add the chocolate chips and fold them evenly through the dough.
• Cover the dough and refrigerate for at least 30 minutes. For the best texture,
• refrigerate for 12 hours.
• Divide the dough into portions of 80 g each and shape into balls.
• Place the dough balls on baking trays lined with baking paper, leaving enough space between them.
• Bake at 175°C for approximately 12 minutes.
• The edges should be set while the centre remains slightly soft.
• The internal temperature should reach 88-90°C.
• Remove from the oven and allow the cookies to rest on the baking tray for 10 minutes.
• Transfer to a wire rack and cool completely.