Chocolate cookie (초코칩쿠키)
For chocolate chips, I mainly use the Dr. Oetker brand, especially the 'Chocolate Chunks Dark Chocolate.'
Instructions
Take the butter and egg out of the refrigerator and let them come to room temperature.
Whisk the butter well, then add the brown sugar and mix thoroughly.
Once the sugar has partially dissolved, add the powdered sugar and combine.
Add the egg and mix well, then add two drops of vanilla extract.
Sift the flour (Type 550 and 405), baking soda, cocoa powder, and salt, and add them to the mixture.
Carefully mix the dough in a "#" motion.
When all the ingredients are well combined, you'll have a beautiful brown dough.
Fold in the chocolate chips thoroughly. (Refer to the ingredients list for more information about the chocolate chips.)
Let the dough rest in the refrigerator for about 30 minutes.
After chilling, take out the dough and divide it into portions of 25 to 35 grams.
Place the dough balls on a baking sheet and press them down slightly.
Bake in a preheated oven at 175-180°C for about 9 minutes (baking time may vary depending on your oven).
Done! The best soft Korean chocolate cookies are ready to be enjoyed.
