Crunchy Chocolate Icebox Cookies

Name: Crunchy Chocolate Icebox Cookies
Yield: 6 servings
Cuisine: American
Ingredients: 50 grams Butter; 25 grams Sugar (I recommend powdered sugar); 1 tsp Heavy cream or coffee creamer (optional); 20 grams Almond flour; 70 grams Flour; 5 grams Cocoa powder

cookpad.japan @cookpad_jp

This recipe is a collaboration with another recipe author.

It's fine without the heavy cream.
Don't knead the batter while mixing.
I personally like smaller cookies better, but if you want to make them big, adjust the refrigerating and freezing time appropriately.
You can store the dough in the freezer for up to 2 weeks. Recipe by Seikomaru

This recipe is a collaboration with another recipe author.

cookpad.japan @cookpad_jp

This recipe is a collaboration with another recipe author.

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Ingredients

6 servings

50 gramsButter
25 gramsSugar (I recommend powdered sugar)
1 tspHeavy cream or coffee creamer (optional)
20 gramsAlmond flour
70 gramsFlour
5 gramsCocoa powder

Saved

Steps

1

Cream the butter and sugar into a bowl until pale and thick.
2

Add the heavy cream and mix. Since it's just a small amount, it won't separate.
3

Add the sifted flour, cocoa, and almond flour to Step 2 and mix in a cutting motion.
4

When the batter begins to stick to the bowl, gather it all into one lump.
5

Separate the batter into halves and form 2 cylinders with a diameter of 2 cm. Wrap them up and chill in the refrigerator for 30 minutes.
6

Adjust the shape and leave in the freezer for 30 minutes. Cut pieces to a width of 7 mm and bake in a oven at 160°C for 13 minutes. Then they're done.
7

Note: The chocolate chip cookies on the right in the picture were made by breaking up 1 bar of chocolate and mixing with black cocoa powder.
8

When cutting the chocolate chip batter, they can easily crumble, so use a knife warmed with hot water or heat and then slice.
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