生チョコサンドクッキー作った結果ww
生チョコサンドクッキー作った結果ww is a medium Japanese recipe that serves 12. 250 calories per serving. Recipe by せこまる食堂 on YouTube.
Prep: 45 min | Cook: 20 min | Total: 1 hr 20 min
Cost: $18.64 total, $1.55 per serving
Ingredients
- 200 g Ghana Milk Chocolate (or Dark Chocolate) (chopped into small pieces)
- 20 g Unsalted Butter (for the chocolate ganache, cut into cubes)
- 100 ml Heavy Cream (warmed slightly before mixing)
- 100 g Unsalted Butter (softened, for the cookie dough)
- 80 g Granulated Sugar (for the cookie dough)
- 1 Egg (large, beaten; added in three portions)
- 240 g Cake Flour (sifted before adding)
- 5 g Cocoa Powder (optional; add to half of the dough for chocolate‑flavored cookies)
Instructions
Make the Raw Chocolate Ganache
Place the chopped chocolate in a heat‑proof bowl, add 20 g butter and 100 ml warmed cream. Stir gently over a double boiler or low heat until smooth, then pour into a shallow container and refrigerate until firm.
Time: PT10M
Prepare the Cookie Dough
In a mixing bowl, cream 100 g softened butter with 80 g sugar until pale. Add the beaten egg in three equal portions, mixing after each addition. Sift in 240 g cake flour and fold until just combined. If desired, mix 5 g cocoa powder into half of the dough.
Time: PT15M
Chill the Dough
Wrap the dough in plastic wrap, flatten into a disc, and refrigerate for at least 30 minutes.
Time: PT30M
Roll and Cut the Cookies
On a lightly floured surface, roll the dough to about 5 mm thickness. Use a cookie cutter of your choice to cut shapes and place them on a parchment‑lined baking sheet.
Time: PT10M
Bake the Cookies
Pre‑heat the oven to 170 °C. Bake the cookies for 20 minutes, or until the edges are lightly golden. Rotate the sheet halfway through for even browning.
Time: PT20M
Temperature: 170°C
Cool the Cookies
Remove the cookies from the oven, let them sit on the sheet for 2 minutes, then transfer to a cooling rack to cool completely.
Time: PT10M
Assemble the Sandwiches
Spoon a generous amount of the chilled ganache onto the flat side of a cookie, then top with another cookie, pressing lightly to spread the filling evenly.
Time: PT5M
Serve or Store
Arrange the finished sandwiches on a platter. For a decorative tower, stack them as shown in the video.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Egg, Gluten
Ingredient Substitutions
- Instead of Ghana Milk Chocolate (or Dark Chocolate): Semi‑sweet chocolate, High‑quality dark chocolate
- Instead of Unsalted Butter: Margarine (for ganache only)
- Instead of Heavy Cream: Half‑and‑half
- Instead of Unsalted Butter: Margarine
- Instead of Granulated Sugar: Caster sugar
- Instead of Egg: Egg substitute (for vegans)
- Instead of Cake Flour: All‑purpose flour (with reduced protein)
- Instead of Cocoa Powder: Unsweetened Dutch‑process cocoa
Equipment Needed
- Mixing Bowl
- Whisk or Fork
- Spatula
- Rolling Pin
- Cookie Cutter
- Baking Sheet
- Parchment Paper
- Oven
- Refrigerator
- Cooling Rack
Critical Steps — Do Not Skip
- Melting the chocolate ganache without overheating
- Chilling the dough thoroughly before rolling
- Baking at the correct low temperature to keep cookies tender
Chef Tips from the Video
- Use room‑temperature butter for the dough to achieve a tender crumb
- Sift the flour to prevent lumps
- Line the baking sheet with parchment to avoid sticking and promote even browning
Troubleshooting
Chocolate ganache seizes or looks grainy
Return the mixture to low heat and stir in a splash of warm cream until smooth
Dough is too sticky to roll
Chill the dough longer or add a tablespoon of flour, being careful not to over‑flour
Cookies spread too much and become thin
Make sure the dough is well chilled and bake at the specified low temperature
Storage
Refrigerator: Store sandwiches in an airtight container for up to 3 days.
Freezer: Freeze individually wrapped sandwiches for up to 1 month; thaw in refrigerator before serving.
Room temperature: Not recommended due to the ganache; may soften after 2 hours.
Make-Ahead Tips
- Ganache can be prepared 2 days ahead and kept refrigerated
- Cookie dough can be chilled up to 24 hours before rolling
- Baked cookies keep well in an airtight container for 5 days
Frequently Asked Questions
What is the cultural significance and history of raw chocolate sandwich cookies in Japanese confectionery?
While not a traditional Japanese sweet, chocolate sandwich cookies have become popular in modern Japanese patisseries, blending Western chocolate techniques with the Japanese love for delicate, bite‑size treats. They are often enjoyed with tea and are a staple in contemporary café culture.
What are the traditional regional variations of chocolate sandwich cookies in Japan?
In Kansai, bakers often use matcha‑flavored cookie shells, while in Hokkaido the filling may include local dairy cream. Some regions add yuzu zest to the ganache for a citrus twist, reflecting local flavor preferences.
How are raw chocolate sandwich cookies traditionally served in Japanese cafés?
They are typically presented on a small plate with a dusting of powdered cocoa or matcha, sometimes stacked into a decorative tower, and served alongside a cup of green tea or coffee.
What occasions or celebrations are chocolate sandwich cookies associated with in Japanese culture?
These cookies are popular for birthdays, Valentine’s Day, and as seasonal gifts during the winter holidays, where their rich chocolate flavor complements festive celebrations.
How does the raw chocolate sandwich cookie fit into the broader Japanese dessert tradition?
It reflects the Japanese trend of adapting Western desserts with a focus on precision, delicate texture, and aesthetic presentation, aligning with the country’s meticulous pastry craftsmanship.
What are the authentic traditional ingredients for raw chocolate sandwich cookies versus acceptable substitutes?
Authentic ingredients include high‑quality Ghana or Japanese milk chocolate, unsalted butter, heavy cream, cake flour, and egg. Substitutes can be any good dark chocolate, margarine for butter, or half‑and‑half for cream, though they may slightly alter flavor and texture.
What other Japanese desserts pair well with raw chocolate sandwich cookies?
They pair beautifully with matcha ice cream, dorayaki, or a light yuzu sorbet, creating a balance between rich chocolate and refreshing Japanese flavors.
What makes raw chocolate sandwich cookies special or unique in Japanese pastry cuisine?
The combination of a buttery, tender cookie with a silky, uncooked chocolate ganache offers a contrast of textures rarely found in traditional Japanese sweets, highlighting a modern fusion approach.
How has the raw chocolate sandwich cookie evolved over time in Japan?
Originally inspired by European chocolate biscuits, Japanese bakers refined the recipe by using lower‑temperature baking for a softer crumb and incorporating local ingredients like matcha or yuzu, turning it into a distinct Japanese‑style treat.
What are the most common mistakes to avoid when making raw chocolate sandwich cookies?
Common errors include overheating the chocolate ganache, not chilling the dough enough before rolling, and baking at too high a temperature, which can make the cookies hard instead of tender.
How do I know when the raw chocolate sandwich cookies are done baking?
The edges should be lightly golden and the tops set but not browned. A gentle tap on the bottom of a cookie should produce a faint, hollow sound, indicating they are baked through.
What does the YouTube channel せこまる食堂 specialize in?
The YouTube channel せこまる食堂 focuses on simple, home‑cooked Japanese recipes that emphasize affordable ingredients and step‑by‑step visual guidance, often featuring sweet treats and everyday meals.
Last updated: August 24, 2026
