Name: Chocolate Giant Cookie
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 1 Servings
Ingredients: 125 g Margarine; 100 g Brown sugar; 1 piece Egg (size M); 150 g Flour; 25 g Baking cocoa (low-fat cocoa powder, unsweetened); 100 g Dark chocolate; 50 g Cooking cream 15% fat; Sweets for decoration; Baking paper

Description

These chocolate giant cookies from the Thermomix® are a simple cookie recipe with margarine, brown sugar, egg, flour and baking cocoa. The dark chocolate and cooking cream provide the extra chocolate flavor. A large portion is created in just 42 minutes of preparation time. Ideal as a Christmas dessert, snack or finger food for the whole family.

Ingredients (9 ingredients)

125 g Margarine

100 g Brown sugar

1 piece Egg (size M)

150 g Flour

25 g Baking cocoa (low-fat cocoa powder, unsweetened)

100 g Dark chocolate

50 g Cooking cream 15% fat

Sweets for decoration

Baking paper

Preparation (7 steps)

Stir margarine, sugar and egg

Thermomix® Setting

2 min/Speed 4

Put 125 g margarine, 100 g brown sugar and 1 egg into the mixing bowl and stir for 2 min./speed 4 until a creamy mixture is formed.

120

Stir in flour and cocoa

Thermomix® Setting

20 sec/Speed 3

Add 150 g flour and 25 g baking cocoa to the mixing bowl and stir in for 20 sec./speed 3 until a smooth dough is formed. Use the spatula to scrape down from the edge and stir for another 10 sec./speed 3 if necessary.

Chop and fold in chocolate

Roughly chop 100 g dark chocolate. Transfer the dough from the mixing bowl to a bowl and fold the chopped chocolate into the dough with a spatula.

Place dough in pan and bake

Place the dough in a springform pan (approx. 20 cm diameter) lined with baking paper and spread with a spoon, leaving a gap of approx. 2 cm to the edge of the pan. Bake in a preheated oven at 200 °C (fan: 180 °C) for approx. 22 minutes.

Let the cookie cool

Leave the baked giant cookie to cool in the pan for another 10 minutes and then on a wire rack.

Prepare chocolate glaze

Thermomix® Setting

3 min/122°F/Speed 2 50

Break 50 g dark chocolate into pieces, add to the mixing bowl together with 50 g cooking cream and melt for 3 min./50°C/speed 2.

180

Spread and decorate glaze

Spread the chocolate glaze over the cooled giant cookie and decorate with sweets as desired.

Finished cooking? Great! 🎉

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About this recipe

Even as a child, I loved baking with my grandma during the Christmas season. Her cookies were legendary, and although she never owned a Thermomix®, she taught me the love of baking and the joy of experimenting with ingredients. This recipe for chocolate giant cookies is a tribute to that time, a modern interpretation of her classic recipes, adapted to the possibilities of the Thermomix®. The ingredients play a crucial role here. The margarine provides the necessary binding and a soft texture. Brown sugar gives the cookie a slightly caramel flavor and a pleasant sweetness that is different from white sugar. The egg acts as an emulsifier and contributes to the stability of the dough. Flour forms the basic structure, while the baking cocoa gives the cookie its intense chocolate color and deep flavor. The dark chocolate, both in the dough and in the glaze, intensifies the chocolate aroma and provides small, melting pieces of chocolate in the cookie. The cooking cream in the glaze makes it particularly creamy and gives it a beautiful shine. When preparing in the Thermomix®, it is important not to let the margarine get too warm, otherwise the dough will become too liquid. Make sure that the chocolate is roughly chopped so that it does not melt completely when folded in. If the dough is too sticky, you can put it in the refrigerator for a short time before rolling it out. When baking, it is advisable to keep an eye on the cookie, as the baking time may vary depending on the oven. It should be golden brown and still slightly soft in the middle. For a vegetarian version, you can simply make sure that the margarine used is purely vegetable-based. A vegan version is a little more demanding, here you could replace the egg with applesauce or another vegan egg alternative. For a special touch, you can add a pinch of cinnamon, cardamom or chili to the dough. Chopped nuts or dried fruit also go perfectly. Serve the giant cookie lukewarm with a scoop of vanilla ice cream or a dollop of whipped cream. A glass of cold milk or a hot cocoa round off the taste experience. But it is also a pleasure on its own, ideal as a snack in between or as a dessert after a festive meal. The baked giant cookie stays fresh in an airtight tin for several days. You can also prepare it well in advance by preparing the dough the day before and storing it in the refrigerator. This will give you less work the next day. However, the glaze should only be applied shortly before serving so that it shines nicely.