- 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
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.
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.
Making the cookies
Accessories you need
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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