Chocolate Streusel Cookie

Chocolate Streusel Cookie
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)

- unsalted butter 280g
- muscovado sugar 180g
- sugar 50g
- dark brown sugar 30g
- honey 30g
- egg 130g
- vanilla extract 5g
- all-purpose flour 420g
- cocoa powder 80g, Valrhona
- baking soda 12g
- cornstarch 20g
- salt 4g
- dark chocolate 300g, Guanaja
- crumble topping plenty (for topping)

Instructions
1. Preheat the oven to 200°C.
2. Make the crumble ahead of time.
3. Melt the butter completely.
4. In a medium bowl, mix the melted butter with the sugars and honey until only about 50–60% of the sugar crystals have dissolved.
5. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
6. Sift together the all-purpose flour, Valrhona cocoa powder, baking soda, cornstarch, and salt.
7. Add the sifted dry ingredients to the batter and fold them in with the spatula held upright, cutting through the dough. Mix evenly until no dry flour is visible.
8. Add the dark chocolate and mix lightly.
9. Rest the dough in the refrigerator for 30 minutes.
10. Divide the rested dough into 180–200g portions.
11. Top each generously with the crumble you made earlier.
12. Lower the oven from 200°C to 185°C and bake for 10–13 minutes.

https://hong-recipe.pages.dev/en/recipes/chocolate-streusel-cookie/