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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.

Double Chocolate Cookies 1

 

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:

  1. Cream the unsalted butter, icing sugar, and light brown sugar until well combined.
  2. Add the eggs and egg yolks, and mix well.
  3. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.  
  5. Fold in the melted dark chocolate.
  6. 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:

  1. Combine all ingredients in a bowl and mix well.
  2. Grease a stainless steel bowl with oil. Strain the batter and pour it into the greased bowl.
  3. 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:

  1. Melt the Embassy Oceanic Dark Chocolate Couverture 65% and mix with sunflower oil.
  2. Pour into molds and freeze.

 

Assembly:
  1. Take approximately 10 grams of mochi and wrap it around a piece of the frozen chocolate filling.
  2. Take approximately 38 grams of cookie dough and wrap it around the mochi.
  3. Place the wrapped dough on a baking sheet lined with a silicone baking mat (silpat).
  4. Bake at 180° Celsius (356° Fahrenheit) for 15-18 minutes.
DOUBLE CHOCOLATE COOKIES 4
DOUBLE CHOCOLATE COOKIES 3
DOUBLE CHOCOLATE COOKIES 2
DOUBLE CHOCOLATE COOKIES 5

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