CHOCOLATE COOKIE:
50g Unsalted butter (room temp)
40g Powdered sugar
25g Egg
60g Cake flour
15g Cocoa powder
30g DLA Bakejam Raspberry
90g DLA Naga 58% Dark Chocolate Couverture

MATCHA COOKIE:
50g Unsalted butter (room temp)
40g Powdered sugar
25g Egg
70g Cake flour
5g Matcha
30g DLA Bakejam Raspberry
90g DLA Ivana 30% White Chocolate

CHOCOLATE OR MATCHA COOKIE:
cream the butter and sugar in a bowl until smooth and lightens in color.

Add the egg in several batches and mix well.(For the chocolate cookie) Sift the cake flour and cocoa powder together into the batter. Mix with a rubber spatula and put the batter in a piping bag with a star nozzle.

(For the matcha cookie) Sift the cake flour and matcha powder together into the batter. Mix with a rubber spatula and put the batter in a piping bag with a star nozzle.

Pipe the batter in about 6cm circles on a baking sheet.

Pipe a small amount of Raspberry BakeJam right in the center of the batter circles.

Bake in a preheated oven at 170 degrees Celsius for about 15 minutes.

Let the cookies completely cool after baking

Melt the white and dark chocolates separately.

Dip the edge of a cookie into the chocolate and set aside to harden. User Dark chocolate for the chocolate cookies and white chocolate for the matcha cookies.