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Double Chocolate Cookies: The Perfect Indulgent Snack for Any Occasion!

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Makes about 20 pieces


  • 10g Hokkaido Yotsuba butter
  • 50g Sweet chocolate
  • 40g Hokkaido Yotsuba Butter B
  • 50g Raw almond powder
  • 50g Light flour Dolce
  • 20g Sweet chocolate B

Note: For an extra delicious twist, try using Callebaut chocolate. You can also swap caster sugar for brown sugar.


1. Prep: Gather all the ingredients as shown in the photo.

2. Mix: Combine the almond powder and light flour in a bowl.

3. Preheat: Turn on your oven to 170℃.

How to Make:

  • Melt Butter and Chocolate: Put butter A and chocolate A in a bowl and melt them in hot water.
  • Soften Butter B: Let butter B reach room temperature and soften it slightly. You can warm it up in the microwave for a few seconds, but be careful not to melt it.
  • Make Mayonnaise: Whisk butter B until it forms a mayonnaise-like consistency.
  • Combine Ingredients: Add cane sugar, almond powder, and light flour to the mayonnaise mixture. Mix well with a rubber spatula until the butter is spread out and the mixture becomes smooth.
  • Add Melted Butter and Chocolate: Incorporate the melted butter A and chocolate A into the mixture. Mix thoroughly with a rubber spatula, even if it gets a bit messy.
  • Shape and Bake: Roll the dough into 10g portions with your hands. Place them on a baking sheet lined with parchment paper, pressing down slightly to flatten them. Top each with a piece of Sweet chocolate B and bake in the preheated oven at 170℃ for 15 minutes.

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