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】
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】 is a medium Japanese recipe that serves 15. 120 calories per serving. Recipe by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen on YouTube.
Prep: 6 hrs 31 min | Cook: 22 min | Total: 7 hrs 8 min
Cost: $7.60 total, $0.51 per serving
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
Preheat Oven & Prepare Baking Sheet
Set the oven to 160 °C and line a baking sheet with parchment paper.
Time: PT10M
Temperature: 160°C
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
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
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
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
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
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
Add Egg Yolk
Add the egg yolk to the butter‑sugar mixture and fold it in until fully incorporated.
Time: PT2M
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
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
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
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
Cool Cookies
Remove the baking sheet, let the cookies cool on a rack until completely firm.
Time: PT15M
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
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
Dietary info: Vegetarian
Allergens: Milk, Egg, Wheat
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine (unsalted)
- Instead of Powdered Sugar: Granulated sugar (processed)
- Instead of Egg Yolk: Egg yolk replacer
- Instead of Cake Flour: All‑purpose flour (lower protein)
- Instead of Dark Chocolate (70% cacao): Milk chocolate (sweeter)
- Instead of Heavy Cream: Half‑and‑half (lower fat)
Equipment Needed
- Mixing Bowl
- Rubber Spatula
- Fine Mesh Sieve
- Saucepan (for water bath)
- Microwave
- Oven
- Parchment Paper
- Square Cookie Cutter (3.5 cm)
- Acrylic Ruler or 30 cm Plastic Ruler (optional)
- M‑size Zip‑Top Bag
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Melting chocolate over a bain‑marie without water contact.
- Mixing the ganache until glossy and smooth.
- Chilling the ganache for at least 5 hours.
- Using room‑temperature butter and cutting‑motion mixing for the cookie dough.
- Chilling the dough before cutting to prevent spreading.
- Covering cookies with foil part‑way through baking to control browning.
- Assembling the sandwich while ganache is still slightly pliable.
Chef Tips from the Video
- Use room‑temperature butter for a smooth, homogenous dough.
- Cut the dough with a gentle slicing motion to keep it tender; never knead.
- If you lack an acrylic ruler, a 30 cm plastic ruler from a 100‑yen shop works well for uniform thickness.
- Cover the cookies with foil halfway through baking to keep the tops pale and prevent over‑browning.
- Spread the ganache with an offset spatula for an even layer and a clean finish.
Troubleshooting
Chocolate ganache seizes or becomes grainy.
If the ganache seizes, gently re‑heat over low heat while stirring, or add a teaspoon of warm cream to smooth it out.
Cookies spread too much and become flat.
Ensure the butter is softened but not melted, chill the dough for at least 30 minutes, and avoid over‑mixing the flour.
Ganache is too soft and leaks from the sandwich.
Chill the assembled sandwiches longer (up to 1 hour) or increase the ganache’s refrigeration time before spreading.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze individually wrapped sandwiches for up to 1 month; thaw in the fridge before serving.
Room temperature: Do not keep at room temperature longer than 2 hours; chocolate may melt.
Make-Ahead Tips
- Prepare the chocolate ganache a day ahead and keep refrigerated; it will firm up and develop deeper flavor.
- Baked cookies can be made up to 2 days in advance and stored in an airtight container; assemble sandwiches when ready to serve.
Frequently Asked Questions
What is the cultural significance and history of Nama Chocolate Cookie Sandwich in Japanese Valentine celebrations?
In Japan, Valentine's Day is traditionally a time for women to give chocolate to loved ones. The Nama Chocolate Cookie Sandwich combines the classic Japanese butter cookie with a rich raw chocolate ganache, creating a luxurious yet home‑made treat that reflects the modern Japanese love for elegant, bite‑size sweets.
What are the traditional regional variations of Nama Chocolate Cookie Sandwich in Japanese confectionery?
While the basic concept is nationwide, some regions add matcha powder to the ganache or use kinako (roasted soybean flour) in the cookie dough. In Hokkaido, a touch of milk chocolate is sometimes used for a milder flavor, whereas Kansai bakers may incorporate a hint of yuzu zest for citrus brightness.
How is Nama Chocolate Cookie Sandwich authentically served in Japanese households?
The sandwiches are typically plated on a decorative plate, dusted lightly with powdered sugar, and served chilled. They are often accompanied by a cup of green tea or a glass of cold milk, making them a perfect after‑dinner bite.
What occasions or celebrations is Nama Chocolate Cookie Sandwich traditionally associated with in Japanese culture?
Besides Valentine's Day, these cookie sandwiches are popular for White Day, birthdays, and as omiyage (souvenirs) when visiting friends or family. Their elegant appearance also makes them a favorite for tea‑time gatherings and bento desserts.
How does Nama Chocolate Cookie Sandwich fit into the broader Japanese dessert tradition?
Japanese desserts often emphasize balance between texture and subtle sweetness. The crisp, buttery cookie contrasts with the smooth, slightly bitter raw chocolate, embodying the Japanese principle of ‘umami‑sweet‑bitter harmony’ that is common in wagashi and modern patisserie alike.
What are the authentic traditional ingredients for Nama Chocolate Cookie Sandwich versus acceptable substitutes?
Authentic ingredients include unsalted butter, powdered sugar, egg yolk, cake flour, high‑cocoa dark chocolate (70% or higher), and 35%‑fat heavy cream. Substitutes can be milk chocolate for a sweeter ganache, all‑purpose flour (though texture changes), or margarine in place of butter for a dairy‑free version.
What other Japanese desserts pair well with Nama Chocolate Cookie Sandwich?
They pair beautifully with matcha‑flavored sweets such as matcha mousse, dorayaki, or a simple bowl of anko (sweet red bean paste) and fresh fruit like strawberries, creating a balanced sweet platter.
What makes Nama Chocolate Cookie Sandwich special or unique in Japanese confectionery?
The sandwich merges the Western concept of a chocolate sandwich with Japanese precision in cookie making. The use of raw (nama) chocolate gives a velvety texture that is rare in typical Japanese sweets, making it a standout treat.
What are the most common mistakes to avoid when making Nama Chocolate Cookie Sandwich at home?
Common errors include overheating the chocolate (causing it to seize), over‑mixing the cookie dough (resulting in tough cookies), and not chilling the dough or ganache long enough, which leads to spreading or a runny filling.
Why does this Nama Chocolate Cookie Sandwich recipe use a bain‑marie for melting chocolate instead of direct heat?
A bain‑marie provides gentle, indirect heat that melts chocolate evenly without scorching, preserving the chocolate’s glossy texture and preventing the formation of grainy particles that can occur with direct flame.
Can I make Nama Chocolate Cookie Sandwich ahead of time and how should I store them?
Yes. Bake and cool the cookies, then store them airtight. Prepare the ganache a day ahead, refrigerate, and assemble the sandwiches just before serving. Keep the finished sandwiches refrigerated and consume within three days.
What does the YouTube channel Yukari's Kitchen specialize in?
The YouTube channel Yukari's Kitchen focuses on simple, home‑cooked Japanese recipes and practical cooking tips, offering step‑by‑step tutorials that emphasize everyday ingredients and easy techniques for busy home cooks.
How does the YouTube channel Yukari's Kitchen's approach to Japanese dessert cooking differ from other Japanese cooking channels?
Yukari's Kitchen emphasizes minimal equipment, budget‑friendly ingredients, and clear visual cues, often using household items like zip‑top bags and 100‑yen store rulers, whereas many other channels rely on specialized tools and more elaborate presentations.
Last updated: August 24, 2026
