How To Bake Perfectly Crispy Brownie Cookies 🍪 With Beautiful Natural Cracks 带着裂纹的布朗尼曲奇🍪 可以开店的配方

Welcome to my baking video where I'll be showing you how to make a delicious and unique treat - the brownie cookie with a natural crack pattern. 🍪🍩
These cookies are the perfect combination of crispy on the outside and soft and chewy on the inside, just like a perfect brownie. Plus, the natural crack pattern makes them not only taste amazing, but also look absolutely stunning. So grab your ingredients and let's get started on making these irresistible brownie cookies. 🍮🍨

🍪 Ingredients:
*Brownie Cookie
160g Chocolate
50g Unsalted Butter
1 pcs Egg (~62g with shell)
55g Brown Sugar
2g Salt
50g Mayonnaise
5g Vanilla Extract
2g Baking Powder
20g All-purpose Flour

*Butter Cookie
100g Unsalted Butter
50g White Sugar
25g Egg
150g Cake /All-purpose flour
35g Milk Powder (optional)

Bake: 160 C/320 degF Middle Rack 20~25 mins till show lightly golden color

🍪 Tip:
• Make sure the chocolate and butter are mixed smoothly.
• If you wrap the cookie too slow, keep some brownie doughs in freezer to keep them hard.
• Without the outside butter cookie, the inside brownie dough can be baked into yummy brownie cookie at the same baking conditions.



🍪 五星推荐一款具有自然裂纹花纹的布朗尼曲奇，堪称经典！！ 原配方来自一位韩国烘焙大师， 我做了很多很多次， 自己稍微调整了甜度与柔软度， 外脆内软的完美的曲奇组合。此外，自然的裂纹花纹看起来绝对惊艳。准备好材料，一起来制作这个令人难以抗拒的布朗尼曲奇吧。

食材：
*布朗尼曲奇
160克巧克力
50克无盐黄油
1个鸡蛋（带壳约62克）
55克黄糖
2克盐
50克蛋黄酱
5克香草精
2克泡打粉
20克中筋面粉

*黄油曲奇
100克无盐黄油
50克白砂糖
25克鸡蛋液
150克蛋糕/中筋面粉
35克奶粉（可选）

烘焙：160摄氏度/320华氏度，中层架，20-25分钟，直到曲奇表面轻微变金色。

小贴士：
•确保巧克力和黄油那一步要充分混合到细腻顺滑。
•如果你包裹曲奇的速度过慢，包裹的时候可以将一些布朗尼面团放在冷冻中，保持其硬度。
•如果没有外壳的黄油曲奇，内部的布朗尼面团也可以在同样的烘焙条件下制成美味的布朗尼曲奇。