Chococubes Cookie

1. Cream together the soft butter, panela sugar, granulated sugar, scraped vanilla pod, sea salt, baking powder, and baking soda until light and fluffy.

2. Gradually add the whole eggs, previously tempered, and continue mixing until well incorporated.

3. Fold in the toasted rye flour, strong flour, and dark ChocoCubes until evenly combined.

4. Allow the mixture to rest for 24 hours at 4°C.

5. Divide the dough into 45-gram pieces and shape into 6cm diameter discs.

6. Sandwich a frozen 4cm diameter disc of Crema Doppia Nocciola between two cookie dough discs, pressing the edges to seal.

7. Freeze the cookies and bake directly from the freezer at 200°C for 8 minutes in a convection oven.

8. Allow the cookies to cool to room temperature before serving.