Chocolate Fudge Crinkle Cookies using a Thermomix
(4.8)
Preparation time
Total time
Servings
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Difficulty
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!
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
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.
