にほんブログ村
16 cookies | 30 minutes
Flaky sea salt, for finishing
Batter:
7 ounces/200 grams dark chocolate, chopped
4.2 ounces/120 grams unsalted butter
2 large eggs/100 grams
3/8 cup/75 grams sugar
3/8 cup/75 grams brown sugar
1 cup/130 grams cornstarch
1/4 cup/30 grams unsweetened cocoa powder
1 teaspoon/4 grams baking powder
Pinch of fine salt
Melt the chocolate and butter together in a heatproof bowl set over barely simmering water, or microwave in 20-second bursts, stirring until smooth.
In a stand mixer fitted with the whisk, beat the eggs and both sugars on high until pale and airy, about 5 minutes.
Fold the melted chocolate into the whipped eggs until just combined and streaks disappear.
Sift in the cornstarch, cocoa, baking powder, and salt; fold gently until a thick, glossy batter forms.
Portion the batter into 16 rounded mounds (about 45 grams each) on a parchment-lined baking sheet, spacing them 2 inches/5 cm apart; shape lightly into rounds.
Sprinkle with flaky sea salt and bake in a preheated 355°F/180°C oven for 10 minutes, until the tops crack but centers remain soft. Cool on the sheet for 10 minutes, then transfer to a wire rack to finish cooling.
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