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Chocolate Sugar Cookies


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Ingredients

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Dough

  • 230 grams unsalted butter softened
  • 200 grams white sugar
  • 115 grams brown sugar
  • 2 eggs, cold
  • 1 teaspoon vanilla extract
  • 375 grams plain flour
  • 65 grams cocoa
  • 1/2 teaspoon salt
  • 6
    27min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

  1. 1.  Preheat oven to 160 degrees celcius/140 degrees celcius fan forced.  

    2.  Add softened butter and sugars to bowl.  Cream for 30 seconds/speed 5.  Scrape down sides of the bowl and process for a further 10 seconds/speed 5.  If your butter is not soft you can put it in the bowl first and process for 30 seconds/speed 5 and then commence step 1.  

    3.  Add eggs and vanilla and process for 10 seconds/speed 5.  Scrape down sides of the bowl and process for a further 5 seconds/speed 5.  

    4.  Add flour, cocoa, and salt and process for 10 seconds/speed 6.  Process for 1 minute and 30 seconds/Closed lidDough mode.  

    5.  Turn out on to a Thermomat or similar and knead briefly with hands.  Flatten out in to a disc, wrap in Thermomat or cling wrap and put in fridge for 45 minutes.  

    6.  Place disc between two pieces of baking paper and roll out to an even thickness of 8mm.  I use an 8mm dowel on either side of the dough to ensure that the dough is rolled evenly.  Place dough in fridge for a further fifteen minutes.  This is to prevent the cookies from spreading when baking.  

    7.  Remove dough from fridge and use chosen cutter to cut out shapes.  Place 5cms apart on a tray lined with baking paper.  Bake for 12-15 minutes, or until edges begin to crisp. 

    8.  Remove from oven and rest on tray for ten minutes before moving to a cooling rack until completely cool.  Store in an airtight container.  

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Accessories you need

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Tip

This dough is perfect for rolling and cutting in to shapes.  The dough can be prepared in advance and then brought out of the fridge to soften slightly before rolling if desired.  I quite often bake half of the batch and save the rest for another day. The longer the cookies are baked the crunchier the end result will be.  They can be decorated with royal icing if desired.  


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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Comments

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  • Thank you for this!!...

    Submitted by rjwenham on 16. April 2019 - 11:08.

    Thank you for this!!
    my kids and I are trying to find our favourite cookie, and I think we may have a winner..

    we ised our playdoh cutters to cutout some funky animal shapes and shapes and then played around painting and decorating our creations!

    The doughI found a little hard to handle it wasn’t very forgiving to my little ones, but hey, they are little and the end result was absolutely delicious.. I found when the dough had had enough for now we popped it back in the fridge for 10-15 and the results were amazing
    no spread and makes a big batch, which is what I need with 4 kids plus their friends tmrc_emoticons.)

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  • Great recipe for xmas cookies. I let it sit in the...

    Submitted by debbels on 10. December 2018 - 22:26.

    Great recipe for xmas cookies. I let it sit in the fridge for the first round, the rolled it out flat and cut the cookies before sticking them in the fridge on the tray. They kept their shape perfectly. Yummo.

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  • Kids loved helping make these

    Submitted by CamillaT on 20. September 2015 - 17:19.

    Kids loved helping make these and eating them. Substituted GF flour and they were nice and crispy. 

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