In a medium bowl, combine the melted butter, sugars, and honey, and mix until only about 50–60% of the sugar crystals have dissolved.
Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
Sift together the all-purpose flour, Valrhona cocoa powder, baking soda, cornstarch, and salt.
Add the sifted dry ingredients to the dough and mix by cutting through it with the spatula held upright. Keep mixing until no dry flour is visible.
Add the dark chocolate and mix lightly.
Refrigerate the dough for 30 minutes to rest.
Divide the rested dough into 180–200g portions.
Put the cookies in the oven preheated to 200°C, lower the temperature to 185°C, and bake for 10–13 minutes.
Once the cookies have cooled slightly, top them with coarse salt to finish.
Original DanBam Cookie
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 140g
- sugar 50g
- dark brown sugar 30g
- honey 30g
- egg 130g
- vanilla extract 5g
- all-purpose flour 340g
- cocoa powder 160g, Valrhona
- baking soda 12g
- cornstarch 20g
- salt 3g
- dark chocolate 300g, Callebaut
- salt a little coarse salt, such as Guérande salt (for topping)
Instructions
1. Preheat the oven to 200°C.
2. Melt the butter completely.
3. In a medium bowl, combine the melted butter, sugars, and honey, and mix until only about 50–60% of the sugar crystals have dissolved.
4. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
5. Sift together the all-purpose flour, Valrhona cocoa powder, baking soda, cornstarch, and salt.
6. Add the sifted dry ingredients to the dough and mix by cutting through it with the spatula held upright. Keep mixing until no dry flour is visible.
7. Add the dark chocolate and mix lightly.
8. Refrigerate the dough for 30 minutes to rest.
9. Divide the rested dough into 180–200g portions.
10. Put the cookies in the oven preheated to 200°C, lower the temperature to 185°C, and bake for 10–13 minutes.
11. Once the cookies have cooled slightly, top them with coarse salt to finish.
https://hong-recipe.pages.dev/en/recipes/original-dongmyeong-cookie/
Hong's Recipe