クッキー（チョコクッキー）｜ゆう スイーツ研究家さんのレシピ書き起こし

Cut the butter into small pieces and place in a heatproof bowl.
Heat in a 500W microwave for 10 to 20 seconds.
Make a paste with a rubber spatula.

Add sugar to step 1.
Mix thoroughly with a whisk.
Once it becomes a paste, add the beaten egg in three parts.
Add the flour and cocoa powder, shaking them in a colander.
Mix with a rubber spatula until it no longer feels powdery.

Make 2 into a lump.
Transfer the dough onto a cookie sheet.
Fold the parchment paper over the dough.
Press the dough with your hands to stretch it out a little.
Fold the parchment paper and wrap it around the dough.
Let the dough rest in the refrigerator for 1 hour.

Take out 3 from the refrigerator.
Using the parchment paper that was used to wrap the dough, knead the dough from the top of the sheet as if weaving it together.
Cut the dough in half with a knife and stack the two halves.
Press the dough with both hands onto the cookie sheet.
Stretch the dough and shape it into a square bar.
Wrap it again in parchment paper and place it in the freezer for about 30 minutes to harden.

Cut 4 into 1cm wide pieces.
Line the toaster with aluminum foil.
Arrange the cut cookies evenly spaced on the aluminum foil.
Cover the top with aluminum foil.
Bake at 180 degrees (1000W) for 20 to 25 minutes.
Once baked, remove from heat and finish.