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Chocolate Decadence Cookies



20 piece(s)


  • 110 g Choc Chips or grated chocolate
  • 110 g Room temperature butter
  • 60 g caster sugar
  • 1 Room Temperature Egg
  • 1 tsp Vanilla Bean Paste
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 230 g plain flour


  • 110 g unsalted butter
  • 2 tablespoon cocoa powder
  • 3 tablespoon Milk
  • 320 g icing sugar

Recipe's preparation

    Making the cookies
  1. Pre-Heat Oven to 175 degrees celsius.

    Line two flat baking trays with baking paper and set aside.

    Add Chocolate to TM Bowl and Melt for 5 mins / 80 degrees / speed 2.  Scraping down as needed to ensure all chocolate is fully melted.  Using a silicon spatula transfer melted chocolate into a separate bowl, wrap tea towel around bowl to keep warm.  Set aside.

    Don't clean TM Bowl.

    Add room temperature Butter and Caster Sugar to TM Bowl.

    Mix on Reverse / Speed 4 / 10 seconds.  Scrape down sides of bowl.

    Add Butterfly.  Mix on Reverse / speed 4 / 5 seconds.  Scrape sides of bowl with silicon spatula.  Repeat twice.

    Take off Reverse. Leave Butterfly in. Add Egg & Vanilla Bean Paste..  Mix on Speed 3 / 10 seconds.  Scrape sides of bowl with silicon spatula.  Mix a further 20 seconds / speed 4.  Remove Butterfly - gently tap it on the inside of the bowl to remove mixture from Butterfly Blades.  Scrape sides of bowl down.

    Add Flour, Baking Powder and salt.  Mix 20 seconds / speed 2 and a half.  Dough will be thick.

    Add melted chocolate, using silicon spatula to remove all chocolate from bowl.  Mix at speed 3 / 20 seconds.  Scrape down sides. 

    Mix again speed 4 / 20 seconds.

    Place blobs of mixture onto Baking Tray.  Approximately 1 desert spoon full for each blob.  They don't need to be rounded.

    Bake for 6-7 mins until cookies just appear set.  They will still be very soft on the inside.  DO NOT overbake !!!

    Remove from oven and transfer to a wire rack to cool.


  2. Icing
  3. Once cookies are cooled return them to a lined baking tray, they can all be squeezed onto the one tray for this process.

    Add Butter, Cocoa Powder and Milk to TM Bowl.

    Melt for 1-2 mins / 60 degrees / speed 2 - or until completely melted.

    Add Icing Sugar.

    Mix on Speed 5 / 20 seconds.

    Pour mixture over all the cookies, ensuring they are completely covered in mixture.

    Allow to set before removing from tray.

    Store in a sealed container.



Accessories you need

  • Butterfly
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These are not hard cookies, more of a cake / cookie.

Recipe converted from Brown Eyed Baker

(Texas Sheet Cake Cookies)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Whole family enjoyed these with ice cream for...

    Submitted by sallydz on 4. June 2017 - 21:24.

    Whole family enjoyed these with ice cream for dessert tonight. The recipe is not as complicated as it looks from first glance, they are easy to make. The consistency is really beautiful even with GF flour. I will reduce the salt next time though. Thanks for this lovely recipe.

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