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Home » Recipes » Thermomix » Chocolate Fudge Crinkle Cookies using a Thermomix

Chocolate Fudge Crinkle Cookies using a Thermomix

Name: Chocolate Fudge Crinkle Cookies using a Thermomix
Prep time: 34 min
Cook time: PTM
Total time: 168 min
Yield: 24 servings
Cuisine: ["Fusion"]

Thermomix TM6, Thermomix TM5, Thermomix TM31

(4.8)

Preparation time

34 min

Total time

168 min

Servings

Calories / Serving

103 Cals

Difficulty

Average

Chocolate Fudge Crinkle Cookies using a Thermomix

Indulge in the sweet symphony of brownie cookies—a delightful mashup that takes the best of both worlds! Imagine biting into a cookie that boasts the fudgy richness of a brownie, while still maintaining that perfect cookie crunch. Originating from the creative minds of bakers who couldn't decide between cookies and brownies, these treats are a testament to culinary ingenuity. With every bite, you'll experience the deep, dark chocolate flavor complemented by the sweet notes of vanilla and the occasional surprise of gooey chocolate chips. Fun fact: the first brownie recipe was published in 1897, and it has since evolved into countless variations, with brownie cookies being one of the most beloved adaptations. So, whether you're sharing with friends or keeping them all to yourself—no judgment here—these brownie cookies are sure to bring a smile to any face!

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Ingredients

200 g Dark chocolate
60 g Butter
2 g Egg
150 g Granulated sugar
1 Teaspoon(s) Vanilla extract
120 g Flour t55
30 g Bitter cocoa
1 Teaspoon(s) Baking powder
1 Teaspoon(s) Salt
50 g Icing sugar

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Steps

Melting Chocolate and Butter

Cut into small pieces, and add 200 g of dark chocolate in the food processor bowl.
Cut into cubes, and add 60 g of butter in the food processor bowl.
Mix manual: 5:00min / 50°C / Speed 2.
Scrape down the sides of the bowl with a spatula.
Mix manual: 1:00min / 50°C / Speed 2.
Setaside the preparation content in a bowl let cool.

Cookie Dough

Add 2 g of egg, 150 g of granulated sugar, 1 teaspoon(s) of vanilla extract in the food processor bowl.
Mix manual: 30sec / 0°C / Speed 3.
Add 120 g of flour t55, 30 g of bitter cocoa, 1 teaspoon(s) of baking powder, 1 teaspoon(s) of salt in the food processor bowl.
Mix manual: 30sec / 0°C / Speed 4.
Setaside the preparation content in a fridge cover with plastic wrap during 2h .

Baking

Preheat the oven at 175°C.
Line baking sheets with baking paper.
Add 50 g of icing sugar in the bowl.
Using a spoon, scoop out balls of dough.
Roll each ball of dough in Icing Sugar, ensuring it is fully coated.
Place the coated dough balls onto the prepared baking sheets, leaving some space between each cookie.
Cook in the oven at 175°C during 10min.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Setaside the preparation content on a plate let cool.
Serve Cold.