EMBASSY RECIPES
Double Chocolate Cookies
Indulge in our ultra-rich double chocolate cookies, featuring a fudgy chocolate dough, a chewy mochi center, and a molten dark chocolate filling. A decadent treat with contrasting textures.
Recipe instruction
Cookie Dough (38 grams per cookie)
1. Chocolate Fudgy Sponge
Ingredients:
230gr | Unsalted Butter |
160gr | Icing Sugar |
160gr | Light Brown Sugar |
100gr | Eggs |
200gr | Egg Yolks |
230gr | All-Purpose Flour (Medium Protein Flour) |
200gr | Cake Flour (Low Protein Flour) |
70gr | Cocoa Powder |
15gr | Baking Powder |
20gr | Baking Soda |
2gr | Salt |
225gr | Embassy Oceanic Dark Chocolate Couverture 65% |
225gr | Embassy Continental Dark Chocolate Couverture 75% |
Instructions:
- Cream the unsalted butter, icing sugar, and light brown sugar until well combined.
- Add the eggs and egg yolks, and mix well.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the melted dark chocolate.
- Wrap the dough in plastic wrap and refrigerate for 20 minutes.
2. Mochi (10 grams per cookie)
Ingredients:
90gr | Glutinous Rice Flour |
200gr | Milk |
10gr | Milk Powder |
25gr | Sugar |
25gr | Butter |
Preparation:
- Combine all ingredients in a bowl and mix well.
- Grease a stainless steel bowl with oil. Strain the batter and pour it into the greased bowl.
- Cover the bowl with plastic wrap and steam for 25 minutes.
3.Mochi Filling (10 grams per mochi)
Ingredients:
100gr | Embassy Oceanic Dark Chocolate Couverture 65% |
25gr | Sunflower Oil |
Preparation:
- Melt the Embassy Oceanic Dark Chocolate Couverture 65% and mix with sunflower oil.
- Pour into molds and freeze.
Assembly:
- Take approximately 10 grams of mochi and wrap it around a piece of the frozen chocolate filling.
- Take approximately 38 grams of cookie dough and wrap it around the mochi.
- Place the wrapped dough on a baking sheet lined with a silicone baking mat (silpat).
- Bake at 180° Celsius (356° Fahrenheit) for 15-18 minutes.




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