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Chocolate cookie ｜ My sweets [Making sweets learned from videos]'s recipe transcription

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My Sweets [Making sweets learned from videos]

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Ingredients

Unsalted butter : 100g
sugar : 50g
egg : 1/2 piece
Almond poodle : 30g
Cake flour : 100g
cocoa : 30g
Almond slice : 40g
Granulated sugar : Appropriate amount

Time required

35minutes

Procedure

1) Rub butter, sugar and eggs 01:13
Rub the butter and sugar that have been returned to room temperature, and mix the eggs in 2 to 3 portions so that they blend well each time.
2) Sift the flour 02:55
Sift almond poodle, cake flour and cocoa.
3) Mix the dough 03:31
Mix the dough with a rubber spatula, add almond slices and mix.
4) Mold the dough, cool and harden 04:44
Dust the dough with a soft flour, take it in half and make the dough into a stick. Do the same for the rest of the dough, wrap it in plastic wrap, and chill it in the freezer for 30 minutes or in the refrigerator for about 1 hour to harden it.
5) Cut the dough 08:04
Remove the dough from the freezer and cut it.
6) bake in an oven 08:30
Bake in an oven preheated to 170-180 degrees for 20-25 minutes.

Point

・ It is an ice box type recipe that does not cut out the dough, and can be made with simple tools.
・ A recipe in which the granulated sugar on the outside of the cookie shines like a diamond, also known as Diaman Chocolat.
・ This time, we used cocoa and almond slices to create a mature taste with a modest sweetness, and this cookie goes well with whiskey (especially Islay).
・ Return the butter to room temperature and make it soft enough to be crushed with a rubber spatula.
・ You can change the almond slices to your favorite nuts such as walnuts and hazelnuts.
・ In the rod-shaped state of step 4, it can be stored for 2 to 3 months if it is stored frozen. When thawing, return it to a hardness that can be cut with a kitchen knife.
・ When cutting, if you like a crispy texture, we recommend about 1 cm, and if you like a crispy and light mouthfeel, we recommend about 5 mm.