촉촉 쫀득한 더블 초콜렛 쿠키! 요즘 쫀득한 쿠키가 유행이라구요? (꿀팁 다 공유할게요)

📖 My Baking Book (Korean) https://www.yes24.com/Product/Goods/1... Hi everyone! I'm usually a crispy cookie person, but this time I wanted to share a thick, chewy chocolate cookie that's absolutely perfect. These cookies are definitely sweeter than the other cookie recipes on my channel. That rich, fudgy texture comes from the sugar, and reducing it any further will noticeably change the final result. Even so, this recipe still uses far less sugar than many American-style bakery cookies. A lot of recipes use brown butter these days, but with this method you can achieve an even deeper flavor without the extra step. Be sure to watch the video for all the baking tips, shaping technique, and the best way to enjoy these cookies! Ingredients for 12 Cookies 135g Unsalted Butter 1 Large Egg (50–52g) 80g Light Brown Sugar 40g Muscovado Sugar 2g Salt 100g All-Purpose Flour 65g Cake Flour 2g Baking Soda 1g Instant Coffee Powder 2g Vanilla Bean Paste (or Vanilla Extract) 85g Dark Couverture Chocolate 70g Milk Couverture Chocolate ✔ Preheat the oven to 190°C (375°F). Bake at 175°C (347°F) for 14 minutes. ✔ For perfectly round cookies, remove them from the oven after about 11 minutes, gently reshape them, increase the oven temperature to 180°C (356°F), and bake for another 3 minutes. If you prefer, you can skip this step or reshape them after baking. ✔ Let the cookies cool on the baking tray for at least 30 minutes before moving them. ✔ Store in an airtight container at room temperature or in the refrigerator. ✔ Do not substitute espresso for the instant coffee powder. The extra liquid will affect the texture. If you don't have instant coffee, simply leave it out.