- 200 g dark chocolate
- 100 g Butter
- 100 g Dark Chocolate Extra
- 260 g brown sugar
- 2 eggs
- 210 g S/R flour
- 30 g cocoa powder
- 20 g baking powder
- 1 teaspoon Vanilla Paste
- 45 g Red food colouring
- 60 g white sugar
- 50 g icing sugar
1h 30minPreparation 1h 15minBaking/Cooking
Recipe is created for
TM 5Please 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!
9Afternoon tea Snack Supper Alcohol-free Nut free Autumn Carnival Chinese New Year Christmas Grandparent's Day Halloween Mother's Day Spring Summer Valentine’s Day Winter Baking BBQ Birthday Children birthday Everyday Gift Holiday Kids in the kitchen Party Biscuit/cookie Canadian USA Creative Easy Quick New Zealand Lebanon Turkey British & Irish French Italian Mediterranean Spanish Swiss Australian European Mid East Dessert
1. Add 200g dark chocolate to the bowl, break into pieces first. Chop 3 sec/speed 8. You want this with pieces not fine, set aside.
2. Add 100g chocolate to the bowl, break into pieces first. Chop 5 sec/speed 8. This needs to be fine.
3. Melt 100 g of the chocolate in bowl 1 min/100/speed 1.
4. Add Butter and Brown Sugar, mix together 20 sec/speed 3
5. With blades rotating on speed 3 drop the eggs into the hole in the top one at a time. Let each egg combine before adding the next one.
6. Add S/R Flour, Baking Powder, Cocoa, Vanilla and Food Colouring. Mix together 40 sec/speed 5-6. (If too wet add a little more S/R Flour to form a cookie dough)
7. Place in bowl to go into fridge, but first stir through the dark chocolate that was put aside in the beginning.
8. Place in the fridge for about an hour to go hard and chilled.
9. Roll into balls (approx heaped teaspoon dough), rolling into white sugar first, then into icing sugar.
10. Place onto lined tray, continue till done then bake in oven (180 degrees). The outside of cookie should look crisp but the centre will still appear to be soft to touch. Put on a wire rack to cool.
(Send partner and children to the park and enjoy with a cuppa under a shady tree, or leave out for Santa)
Accessories you need
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.
Other users also liked...
- Quince conserve
- Toasted Granola
- Carob choc chip Banana Muffins
- Mini Apple & Zucchini Muffins (gluten free, sulphur free, dairy free)
- Sugar Cookies
- Mini Muesli Bars (gluten free, corn free, sulphur free, dairy free)
- Boobie Biscuits
- Gluten Free Baked Donuts
- American Chocolate Chip Cookies
- Variation Banana Muffins
- Banana Muffins (Gluten free, corn free, sulphur free, dairy free, nut free)
- Knock your Socks Off Tivoli Road Banana Cake (Converts Beautifully to Gluten Free)