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Preheat oven to 180°C.
Place the butter, vanilla seeds, sugar, egg, milk, flour, cocoa and baking powder in the MQ 70 food processor accessory with its kneading hook. Attach to a suitable hand blender and blend until a soft dough forms.
Chop the dark chocolate with the MQ 20 chopper accessory.
Place dough in a bowl and gently mix through the chopped chocolate. Shape 2 tablespoon of dough into flat rounds and place on baking trays lined with non-stick baking paper.
Bake for 12-15 minutes or until brown. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
This recipe was prepared using Braun’s MultiQuick Hand blender with its MQ 70 (1.5 l) food processor accessory with its kneading hook and its MQ 20 (350 ml) chopper accessory, like for example in our set: MQ 785 Patisserie Plus.
This recipe can also be prepared using Braun’s MultiMix 3 Hand mixer HM 3135 with its dough hooks and 500 ml chopper accessory, IdentityCollection FP 5160 and TributeCollection Kitchen machine KM 3050.
Preheat oven to 180°C.
Place the butter, vanilla seeds, sugar, egg, milk, flour, cocoa and baking powder in the MQ 70 food processor accessory with its kneading hook. Attach to a suitable hand blender and blend until a soft dough forms.
Chop the dark chocolate with the MQ 20 chopper accessory.
Place dough in a bowl and gently mix through the chopped chocolate. Shape 2 tablespoon of dough into flat rounds and place on baking trays lined with non-stick baking paper.
Bake for 12-15 minutes or until brown. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
