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Home » Recipes » Thermomix » Chocolate Crackle Cookies using a Thermomix

Chocolate Crackle Cookies using a Thermomix

Name: Chocolate Crackle Cookies using a Thermomix
Prep time: 36 min
Cook time: PTM
Total time: 160 min
Yield: 24 servings
Cuisine: ["French"]

Thermomix TM6, Thermomix TM5, Thermomix TM31

(4.8)

Preparation time

36 min

Total time

160 min

Servings

Calories / Serving

97 Cals

Difficulty

Average

Chocolate Crackle Cookies using a Thermomix

Indulge in the delightful world of chocolate crackers, where sweet meets a hint of savory in a crispy embrace! Originating from the whimsical realms of dessert innovation, these treats are not just for the faint of heart; they are for anyone who believes that chocolate should have its own delicious personality. With a perfect balance of dark chocolate and buttery goodness, each bite transports you to a cocoa wonderland. Fun fact: Did you know that chocolate was once used as a currency by the Aztecs? So, savor each cracker like you're spending a little piece of history with every crunchy munch!

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Ingredients

200 g Dark chocolate
60 g Butter
2 Eggs
150 g Granulated sugar
1 Teaspoon(s) Vanilla extract
200 g Flour t55
60 g Bitter cocoa
1 Teaspoon(s) Baking powder
1 Pinch(es) Salt
200 g Icing sugar

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Steps

Chocolate Dough

Cut into small pieces, and add 200 g of dark chocolate in the food processor bowl.
Mix manual: 5:00min / 50°C / Speed 2.
Add 60 g of butter in the food processor bowl.
Mix manual: 30sec / 0°C / Speed 3.
Add 2 eggs, 150 g of granulated sugar, 1 teaspoon(s) of vanilla extract in the food processor bowl.
Mix manual: 30sec / 0°C / Speed 4.
Transfer the content of the food processor bowl in a mixing bowl.
Add 200 g of flour t55, 60 g of bitter cocoa, 1 teaspoon(s) of baking powder, 1 pinch(es) of salt in the mixing bowl.
Transfer the content of the mixing bowl in the food processor bowl.
Mix manual: 45sec / 0°C / Speed 4.
Transfer the content of the food processor bowl in a bowl cover with plastic wrap.
Setaside the dough in a fridge during 2h .

Shaping and Coating

Preheat the oven at 175°C.
Line a baking sheet with baking paper.
Remove the dough from the refrigerator.
Roll the dough into small balls (about 2.5 cm in diameter).
Coat 200 g of icing sugar in the bowl.
Generously roll each ball in Icing Sugar, ensuring it's fully coated.

Baking

Place the coated dough balls onto the prepared baking sheet, leaving some space between each cookie.
Cook in the oven at 175°C.
Bake for 12-15 minutes, or until the edges are set and the tops are cracked.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.