生チョコクッキーサンドの作り方☆クッキー生地は材料4つ！生チョコは材料2つで手軽に作れます♪-How to make Raw chocolate Cookie Sandwich【料理研究家ゆかり】

Ingredients

• 120 g Unsalted Butter (softened, returned to room temperature)
• 80 g Powdered Sugar (sifted)
• 1 piece Egg Yolk (large egg yolk, at room temperature)
• 150 g Cake Flour (sifted (薄力粉))
• 200 g Dark Chocolate (70% cacao) (broken into small pieces)
• 200 ml Heavy Cream (35% fat, kept cold until warmed)

Instructions

1. Preheat Oven & Prepare Baking Sheet

   Set the oven to 160 °C and line a baking sheet with parchment paper.

   Time: PT10M

   Temperature: 160°C

2. Chop Dark Chocolate

   Finely chop the dark chocolate into small pieces. If a knife is unavailable, place the chocolate in a zip‑top bag and crush with a rolling pin.

   Time: PT5M

3. Melt Chocolate via Bain‑Marie

   Fill a saucepan with water and bring to a gentle simmer (≈60 °C). Place the chopped chocolate in a heat‑proof bowl over the water and stir until completely melted.

   Time: PT10M

   Temperature: 60°C

4. Warm Heavy Cream

   Microwave the cold heavy cream on 600 W for 30 seconds. If a skin forms on top, gently peel it off.

   Time: PT1M

5. Combine Chocolate and Cream

   Remove the melted chocolate from the heat. Pour the warmed cream into the bowl and stir from the center outward until the mixture becomes glossy and smooth.

   Time: PT5M

6. Chill Ganache

   Transfer the ganache to a shallow container, smooth the surface, and refrigerate for at least 5 hours (or overnight) until firm.

   Time: PT5H

7. Make Cookie Dough – Cream Butter and Sugar

   In a mixing bowl, beat the softened unsalted butter with powdered sugar using a rubber spatula until the mixture is pale and creamy.

   Time: PT5M

8. Add Egg Yolk

   Add the egg yolk to the butter‑sugar mixture and fold it in until fully incorporated.

   Time: PT2M

9. Incorporate Cake Flour

   Sift the cake flour over the dough and gently fold using a cutting motion with the rubber spatula. Avoid kneading.

   Time: PT5M

10. Shape and Chill Dough

    Place the dough in an M‑size zip‑top bag, press it flat with a 3 mm acrylic ruler (or a 30 cm plastic ruler) to a 3 mm thickness. Seal the bag, refrigerate for 30 minutes.

    Time: PT15M

11. Cut Cookies

    Lay the chilled dough on a parchment‑lined sheet, use a 3.5 cm square cutter to cut out shapes. Gather scraps, re‑flatten, and cut until you have 30 squares.

    Time: PT15M

12. Bake Cookies

    Bake the cookies in the preheated oven for 10–13 minutes. When the edges begin to turn golden, cover the sheet with aluminum foil to prevent over‑browning and continue baking.

    Time: PT12M

    Temperature: 160°C

13. Cool Cookies

    Remove the baking sheet, let the cookies cool on a rack until completely firm.

    Time: PT15M

14. Assemble Sandwiches

    Remove the chilled ganache from the fridge. Using a small offset spatula, spread a thin layer of ganache onto the flat side of one cookie, then top with another cookie, pressing gently to seal. Repeat for all cookies.

    Time: PT10M

15. Final Rest

    Place the assembled sandwiches in the refrigerator for 30 minutes to let the ganache set fully.

    Time: PT30M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

7 g

Fiber

0.5 g