Earthquake Cookies

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Earthquake Cookies

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Ingredients

30 piece(s)

Cookie dough

115 grams sugar, Raw
200 grams chocolate, Dark
3 eggs, Large
90 grams Butter, Unsalted
1 tsp vanilla, Extract
200 grams flour, Plain
25 grams cocoa powder
1/2 tsp baking powder

Coating

100 grams sugar, Raw, extra

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6

1h 45min

Preparation 1h 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
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Recipe's preparation

Dough

Mill 115 grams Raw Sugar to make Caster Sugar 4 sec/speed 10. Set aside.

Mill 100 grams Raw Sugar to make Icing Sugar 10 sec/speed 10.

Set aside for coating. Wipe out the mixing bowl.

Break the Dark Chocolate into pieces chop 10 sec/speed 8. Scrape down the sides with the spatula.

Add chopped Unsalted Butter to the finely chopped chocolate and Melt 2 minutes/58degrees/Speed3.

Add Caster Sugar, Eggs, Vanilla Extract Mix 3 minutes/speed 4. Scrape down the sides with a spatula.

Add Flour, Cocoa, Baking Powder and Mix 2 minutes/speed 4.

This will make a soft, thick, glossy dough. Place into a covered container and Refrigerate for 1 hour for easy handling.

Assembly and Cooking

Preheat the oven to 160 degrees.

Form heaped teaspoons of the mixture to create ball shapes. Roll the balls of dough in the Icing Sugar to coat evenly.

Bake for 10-15 minutes or until cracks appear. Cool on a wire tray,

Accessories you need

Spatula TM5/TM6
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Tip

Please note the preparation time includes refrigeration time

Use baking paper or a Thermomat to prevent the cookies sticking to your baking tray.

For a fudgier cookie, reduce the cooking time by 1-2 minutes.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.