【手作りバレンタイン】ホットケーキミックスで簡単！生チョコサンドクッキーの作り方 /ホワイトデー / Chocolate Sandwich Cookies

Ingredients

• 200 g Pancake Mix (plain, unsweetened)
• 15 g Cocoa Powder (unsweetened, Dutch‑process preferred)
• 50 g Cold Butter (cut into 1 cm cubes, kept chilled)
• 30 ml Milk (whole or 2% milk)
• 200 g Chocolate (good quality dark or semi‑sweet chocolate, chopped)
• 100 ml Whipping Cream (heavy cream, 35% fat)
• 20 g Unsalted Butter (softened, added to chocolate mixture)
• 10 g Freeze‑Dried Strawberries (optional garnish, crushed)
• 1 piece Chocolate Pen (optional for decoration)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together the pancake mix and cocoa powder until evenly distributed.

   Time: PT5M

2. Incorporate Butter

   Add the cold butter cubes to the dry mixture. Using your fingertips, rub and crush the butter into the flour until the mixture resembles a fluffy powder.

   Time: PT5M

3. Form the Dough

   Pour the milk over the flour‑butter mixture and stir roughly until a soft dough forms. Do not over‑mix.

   Time: PT2M

4. Chill the Dough

   Shape the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for 15 minutes.

   Time: PT15M

5. Prepare Chocolate Filling – Chop Chocolate

   While the dough rests, chop the chocolate into small uniform pieces and place them in a heat‑proof bowl.

   Time: PT2M

6. Heat Cream

   Put the whipping cream in a microwave‑safe container and heat on high (600 W) for 1 minute, watching closely so it does not boil.

   Time: PT1M

7. Make Raw Chocolate Ganache

   Pour the warm cream over the chopped chocolate, let sit 30 seconds, then stir gently until smooth. Add the softened unsalted butter and continue stirring until fully incorporated.

   Time: PT3M

8. Set the Ganache

   Spread the ganache onto a tray lined with parchment paper, forming a thin even layer. Cover and refrigerate until firm, about 30 minutes.

   Time: PT30M

9. Roll the Cookie Dough

   Remove the chilled dough, divide it in half, and place each half between two sheets of parchment. Roll with a rolling pin (or bottle) to a uniform thickness of 3 mm.

   Time: PT10M

10. Cut and Trim Cookies

    Trim the rolled dough edges, then cut into rectangles measuring 4 cm × 6 cm using a sharp knife or pizza cutter.

    Time: PT5M

11. Preheat Oven

    Preheat the oven to 180 °C (350 °F).

    Time: PT5M

    Temperature: 180°C

12. Bake Cookies

    Arrange the cut dough pieces on a parchment‑lined tray and bake for 10 minutes, or until the edges are lightly golden.

    Time: PT10M

    Temperature: 180°C

13. Cool Cookies

    Transfer baked cookies to a cooling rack and let them cool completely, about 15 minutes.

    Time: PT15M

14. Cut Chocolate Layers

    Remove the set ganache slab from the fridge. Warm a knife under hot water, dry it, and slice the chocolate into pieces slightly smaller than the cookies.

    Time: PT5M

15. Assemble Sandwiches

    Place a chocolate piece on the flat side of a cookie, then top with another cookie, pressing gently to bond. Repeat for all pieces.

    Time: PT5M

16. Optional Decoration

    Use a chocolate pen to draw patterns on the top cookie and sprinkle crushed freeze‑dried strawberries for extra color and flavor.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

18 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Pancake Mix: All‑purpose flour mixed with baking powder
• Instead of Cocoa Powder: Unsweetened chocolate melted and cooled
• Instead of Cold Butter: Margarine (use a dairy‑free version for vegan)
• Instead of Milk: Plant‑based milk (almond, soy)
• Instead of Chocolate: Chocolate chips
• Instead of Whipping Cream: Coconut cream (for dairy‑free)
• Instead of Unsalted Butter: Margarine
• Instead of Freeze‑Dried Strawberries: Dried cranberries
• Instead of Chocolate Pen: Melted chocolate drizzled with a spoon

Equipment Needed

• Mixing Bowl
• Measuring Cups
• Whisk or Spoon
• Plastic Wrap
• Microwave
• Baking Tray
• Parchment Paper
• Rolling Pin (optional)
• Knife
• Oven
• Cooling Rack (optional)
• Refrigerator
• Freezer (optional)

Critical Steps — Do Not Skip

• Rubbing cold butter into the flour‑cocoa mixture until a fluffy powder forms
• Chilling the dough for at least 15 minutes
• Setting the chocolate ganache until firm
• Rolling the dough to an even 3 mm thickness
• Baking the cookies just until lightly golden (10 minutes at 180 °C)
• Cutting the chilled ganache with a warm knife
• Assembling the sandwich with gentle pressure

Chef Tips from the Video

• For a richer flavor, add a pinch of sea salt to the dough.
• Use high‑quality dark chocolate (70% cacao) for a more intense ganache.
• If you prefer a sweeter filling, stir in 1 tbsp of powdered sugar into the ganache.

Troubleshooting

Storage

Refrigerator: Store assembled cookies in an airtight container for up to 3 days.

Freezer: Unassembled cookies and chocolate slabs freeze well for up to 1 month; thaw in the fridge before assembling.

Room temperature: If consumed within 24 hours, keep at room temperature in a sealed tin.

Make-Ahead Tips

• Prepare the dough and refrigerate up to 24 hours before baking.
• The chocolate ganache can be set and stored in the fridge for up to 3 days; slice just before assembly.
• Baked cookies can be frozen; re‑heat briefly before sandwiching.

Frequently Asked Questions