Thin Chocolate Cookies
Yield: 10 cookies
Ingredients
[A]
- Cake flour: 240 g
- Unsalted butter: 100 g
- 2 egg yolks
- Powdered sugar: 80 g
- A pinch of salt
- Cocoa powder/Earl Grey tea: 9.6 g
[B]
- Chocolate bar: 100 g
Dough weight: 460 g
Products:
RS101 / SB-05
Instructions
1. Combine all the ingredients [A] until fully incorporated. Be careful not to overmix.
Wrap the dough in plastic wrap and refrigerate overnight.
2. Adjust the roller to just above the dough and begin rolling. Gradually decrease the thickness, rolling until the dough is 2.0 mm thick.
Flip the dough to prevent sticking to the rolling surface. Dust with flour as needed.
3. Wrap the dough in plastic wrap and refrigerate for about 60 minutes to firm it up.
4. Roll the chilled dough to a final thickness of 1 mm.
5. Use a cookie cutter to cut shapes from the dough and place them on a baking tray.
6. Bake at 170–175°C (338–347°F) for 18–20 minutes. Adjust the time and temperature as needed for your oven.
7. While the cookies cool, melt the chocolate bar [B]. Place 1 teaspoon of melted chocolate in the center of each cookie.
8. Gently sandwich another cookie on top to complete.
