초코샌드쿠키 Chocolate sand Cookies // 얇고 부드러운 다크초코의 맛!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate is often lower in sugar and can be more affordable when bought in bars.

In a mixing bowl, soften the unsalted butter at room temperature and mix in the sugar powder in two additions using a spatula.

Add the egg yolk and mix until completely smooth.

Sift in the cake flour and cocoa powder, then mix with a rubber spatula until combined.

Form the dough into a ball and roll it out to a thickness of 2mm. Freeze for at least one hour until firm.

Use a 5.5cm round cookie cutter to cut out cookies, then place them on a baking tray and bake in a preheated oven at 180°C for about 10 minutes.

To make the chocolate cream, place the heavy cream and dark coverture chocolate in a heatproof bowl and melt over a double boiler until fully melted.

Add the softened unsalted butter and mix well, then transfer to a piping bag.

Cooking Techniques

Spice Level:

Allergens