thumbnail image 1
thumbnail image 1
Preparation time
20min
Total time
35min
Portion
25 piece(s)
Level
easy

Ingredients

Cookie

  • 150 grams unsalted butter, room temperature
  • 1 1/4 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup Raw Cacao
  • 1 1/2 tsp bicarb soda
  • 1 1/2 cups Plain gluten free flour
  • 200 grams 70% cocoa dark cooking chocolate, melted
  • 400 grams 70% cocoa dark cooking chocolate, chopped

Chocolate Drizzle

  • 200 grams 70% cocoa dark cooking chocolate
  • 1 tsp coconut oil

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6 buy now

Share your activity

I'm cooking this today

Recipe's preparation

    1. Preheat oven to 160C. Line a baking tray with baking paper or prepare a silicone Thermomix mat.
    2. Beat butter and sugar for about 20 sec/speed 6. Scrape the sides of the bowl, add egg and vanilla and beat for a further 20 sec/speed 6.
    3. Add all sifted dry ingredients and melted chocolate and stir 1 min/soft stir setting. Add chopped chocolate and roll into flat rounds. If the mixture gets too sticky refrigerate for 5 minutes and roll smoothly between hands.
    4. Bake for 15 minutes or until cracks form. Cool completely on tray.
    5. Melt chocolate and coconut oil in bowl 2 min/50C/speed 3. Pour into piping bag and drizzle in a criss cross pattern over cookies.

     

Tip

Ensure cookies are completely cool so choc drizzle holds its shape and does not melt.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

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.

Recipe's categories:

Print recipe

Triple Chocolate Cookies Gluten Free

Print:

Comments