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

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Makes about 20 pieces

Ingredients:

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.

Instructions:

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.