Over the weekend I’m sharing my review of the upcoming In the Mix 2 by Dani Valent, a fabulous cookbook for the Thermomix. And tonight I found myself shopping for ingredients to make the double chocolate pretzel cookies from the book. Now I’m trying to be gluten free at the moment so I made the recipe gluten free – well I put pretzels on about a third of the cookies so those weren’t gluten free and then the rest of the batch minus the pretzels on top were gluten free. But I’m sure I’ve seen some german gluten free pretzels in the health food aisle at my local supermarket. Sure of it.
Now these cookies are amazing – in taste and looks. And the reason I have to share this recipe is because I found that the mixing times were off. 12 minutes to mix cookie dough in the thermomix is not how I do my baking – try 3 minutes for the whole recipe from raw sugar to finished dough. So I’ve reworked this recipe to how I work in my thermomix…………and that is fast. And I think I’ve found my calling………….thermomix recipe tester. What do you think? It has a ring to it don’t you think……I do love my thermomix and I do love converting and creating recipes for it.
You’ll find the recipe on page 229 of In The Mix 2 – I swapped the flour, halved the cocoa, used raw sugar and processed it for 10 seconds which is how I get my caster sugar and I’ve cut the mixing times way back. I’ve also changed the way the flour and chocolate is added – oh no wait I also added choc chips instead of buttons because they are so good in this. So when you add the flour and then the choc chips the best way to mix such a heavy dough mixture is with your dough/knead setting – that cute wheat button on your thermomix. You do closed lid setting and wheat button.
So come and try these delicious cookies with me……….they were a huge hit with the kids here but do yourself a favour and buy 2 bags of pretzels. I was lucky to get 12 pretzels for the first tray of cookies and the kids had demolished the rest before I got to do some more.
oh and do we need another photo of the oven………………..OK, why not. But I still act like I have my old 1972 Whirlpool and had the cookie trays lined up to go in one at a time. Derrrrr. About half way through baking I realised I couldn’t have been doing 2 trays at a time in my fan forced and using the bottom oven too. Anyway, I’m going to do a full run down on the oven which is so fast and hot and cooking everything beautifully. I just want to give it a good work out this weekend with a few different things before I do the post on it.
- 200g raw sugar
- 225g unsalted butter, room temperature
- 100g brown sugar
- 100g glucose syrup
- 80g Nestle dark chocolate melts
- 80g Nestle dark choc bits
- 1 egg
- 80g cocoa
- 300g gluten free plain flour (I use White wings or Woolworths Macro but you could use regular wheat flour if you like)
- bag of pretzels (original) leave off the pretzels for gluten free option
- teaspoon of salt or a few grinds of the salt grinder
- Place caster sugar in your thermomix bowl and process for 10 seconds on speed 9.
- Add in the roughly chopped butter, brown sugar, glucose syrup and the chocolate melts (the big round ones) and process for 20 seconds on speed 5. Scrape down bowl.
- Add in the egg and process 10 seconds speed 4.
- Add in flour, cocoa and salt, process on closed lid setting, knead (the little wheat button) for about 40 seconds to 1 minute. The recipe in the book called for a 2 minutes on speed 5 but my dough was going nowhere.
- Add in choc chips and process again on the same setting for about 40 seconds to 1 minute until the choc chips are distributed throughout. I like to give it a scrape down half way.
- Bake in a preheated 180 degrees oven for 15 minutes. I got 3 trays of these babies out of the oven.