I have always been meaning to make these, but somehow never got around to it. I think it is the waiting time for the batter in the fridge. (I love an instant reward type cookie!)
Having said that, these are so easy I am now planning some other ideas with this same method and crinkly look! They are cute aren't they?
I do have loads of cookie recipes on this site and we are looking at a bit of a special project with some of them soon. I mean...have you made any of these amazing creations? I hope you enjoy...free drooling!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 60 Grams cocoa powder BUY
- 10 Grams Brew Choc (optional, but yummy) BUY
- 200 Grams raw caster sugar BUY
- 1 Pinch pink salt flakes BUY
- 60 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 eggs
- 2 Teaspoons vanilla extract BUY
- 130 Grams bakers or strong flour
- 1 Teaspoon baking powder
- About 1/4 Cups Ten Times sugar (icing sugar) or commercial pure icing sugar Recipe
Place cocoa, sugar, salt, EVOO, eggs and vanilla into the Thermomix bowl and blend 10 sec/speed 8.
Scrape down the lid and sides of bowl and add the flour and baking powder. Blend 5 sec/speed 5. Finish combining by hand with a spatula.
Scrape the mixture into a bowl and cover with something airtight. Refrigerate for at least 4 hours, longer is fine. (It can stand 24 hours in the fridge and in fact becomes easier to work with the colder it gets.
When you are ready to bake, preheat the oven to 180°C fan forced and line two baking trays with paper.
Place the icing sugar into a small bowl. Using wet hands, form small walnut size balls of dough and toss in the icing sugar, coating generously. Place onto the prepared trays with space between them for spreading.
Bake 12-14 minutes, they will still be soft when you take them out of the oven. Cool on the tray for 10 minutes before moving them to a cooling rack. Store in an airtight container and keeping them in the fridge is entirely ok.