Crunchy Chocolate Icebox Cookies

Crunchy Chocolate Icebox Cookies

I have baked various cookies until now, but this is my ultimate recipe.

Ingredients: 1 baking sheet

50 g
Sugar (I recommend powdered sugar)
25 g
Heavy cream or coffee creamer (optional)
1 teaspoon
Almond flour
20 g
70 g
Cocoa powder
5 g


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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Story Behind this Recipe

This recipe is a collaboration with another recipe author.