Chocolate Dough: Bring butter to room temperature and make it soft. Combine the ☆ ingredients and sift.
Put butter and sugar in a bowl and mix with a whisk until it becomes creamy. Then take a rubber spatula.
Add the sifted flour from Step 1 to Step 2 and mix well.
When it looks like the photo, wrap it with a cellophane wrap and let it sit in the refrigerator.
Coffee Dough: Mix butter and sugar like the chocolate dough.
1 spoon of the instant coffee should be about this amount. I think 2 spoons will be about 2 g. Adjust to your liking.
Melt Step 6 with a little amount of hot water. If the hot water is too much, the dough will become sticky, so be careful.
Add Step 7 to 5 and mix well with a rubber spatula.
Sift 40 g of cake flour into Step 8 and mix well.
The dough is ready. Letting both dough sit in the refrigerator for about 30 minutes would be the best.
Place the dough between a cellophane wrap and roll out the dough to be about 5mm to 8mm thickness.
Let the chocolate dough be a little more thinner and bigger.
Cut off the sides so they're about equal size. Let the chocolate dough stick out a little more than the other.
Roll up the dough. Shape the dough into a square and let it sit in the refrigerator for about 20 minutes.
Once it hardens a bit, cut into 5mm thickness. Line them on a baking sheet with kitchen parchment paper.
Bake for 15 minutes in a 180°C preheated oven. It's soft when it is just baked ,so let it cool completely.
I made a zebra pattern cookie with the remaining dough.
Story Behind this Recipe
Tomorrow is White Day (March 14th). So, I baked cookies!
The time to bake might be different depending on the oven. Adjust the time depending on how brown the color is. Adjust the amount of coffee to your liking. When you are rolling the dough, the outside part is easy to break, so be careful.