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チョコレートクッキー｜ HidaMari Cookingさんのレシピ書き起こし

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HidaMari Cooking

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Ingredients

Unsalted butter : 50g
(A)グラニュー糖 : 30g
(A)塩 : ひとつまみ
チョコレート : 30g
卵黄 : 1個
(B)薄力粉 : 100g
(B)アーモンドプードル : 20g
スライスアーモンド : 30g

Time required

60minutes

Procedure

1) Preparing chocolate 00:09
Put chocolate in a bowl and heat it in the microwave to melt it.
2) Make dough 00:43
Put unsalted butter in a bowl and knead with a rubber spatula.
Add (A) and mix.
Add egg yolk and mix.
Add 1 and mix.
Sift (B) and mix gently.
Add sliced almonds and mix.
Shape it into thin strips with plastic wrap, wrap it, and cool it in the refrigerator for 1 hour.
3) Cut the dough 03:02
Remove the wrap.
Sprinkle granulated sugar on the surface.
Cut to a thickness of about 7 mm.
4) 生地を焼く 03:53
クッキングシートを敷いた天板に3を並べる。
オーブンで170度15分〜20分焼く。
5) 粗熱をとる 04:06
ケーキクーラーに乗せて粗熱をとる。

Point

・ Chocolate cookie with a low sweetness accented by the texture of almonds.
・ Return unsalted butter to room temperature.
・ In step 2, mix lightly so that the powder remains after adding (B). If you mix too much, the texture of the cookie will deteriorate.
・ During step 3, cut the dough to an even thickness.
-Preheat the oven at 170 degrees.
・ The time required does not include the time to cool the dough in the refrigerator.