Chocolate Shock Cookies

Cookies, Recipes

A friend of mine is a baker. He likes to experiment – in his shop you will at times find goodies like chocolate with extra-hot chili (he grows the chili himself!) or cookies with lavender. For his birthday, I will give him these cookies, with the recipe attached – maybe he will like them and sell them in his store!

Schoko Schock 4

Schoko Schock 5

Schoko Schock 6

The original recipe uses white chocolate, which contains lactose. I wanted to make a lactose-free version for myself, so I produced a second batch in which I replaced the white chocolate with chopped walnuts. I must admit that I like this version better than the one with white chocolate. The walnuts go extremely well with the dark chocolate batter!

Schoko Schock 3

The cookies did not turn out as pretty as I had hoped, so I initially did not want to publish the recipe on my blog. Only when I realized that the kids kept walking into the kitchen to get another cookie, I tried one – and changed my opinion. The cookies are not too sweet and have an intense and smooth chocolaty taste. They are just the way a rich chocolate cookie should be, even if they do not look perfect!

2 ½ cups (300 g) flour
1 ⅓ cup (100 g) unsweetened cocoa (sieved)
1 tsp. baking soda
1 tsp. salt
1 cup / 4 sticks (250 g) butter, room temperature
1 cup (200 g) sugar
1 tbsp. sugar beet syrup
1 tsp. vanilla sugar (not vanillin)
2 large eggs, room temperature

Version 1 (= containing lactose):
1 cup (150 g) dark chocolate, coarsely chopped
1 cup (150 g) white chocolate, coarsely chopped
⅓ cup (50 g) white chocolate

Version 2 (= lactose-free)
1 cup (150 g) dark chocolate, lactose-free, coarsely chopped
1 cup plus 3 tbsp. (150 g) walnuts, coarsely chopped
⅓ cup (50 g) milk chocolate, lactose-free

Preheat the oven to 375 ° F (190° C) (convection oven: 355° F,180° C). Cover baking sheets with baking parchment.

In a mixing bowl, combine flour, cocoa, baking soda and salt.

In another mixing bowl, beat butter, sugar and syrup with a handmixer or kitchen machine until light and fluffy. Add eggs and vanilla sugar and beat for another three minutes.

Add the flour-cocoa-mixture. Beat it into the batter with the hand mixer/kitchen machine at low speed or with a wooden spoon. The batter will be quite heavy and firm.

Version 1 (= containing lactose): Add the chopped chocolate and stir into the batter with a wooden spoon.

Version 2 (= lactose-free): Add the chopped chocolate and the chopped walnuts and stir into the batter with a wooden spoon.

Drop tablespoons of batter onto the baking sheets and bake for about 10-13 minutes. Keep your eye on the cookies – they get burnt at the edges fast! Rather take them out of the oven a little early than keep them in the oven too long. They will firm up when they cool.

Transfer the cookies to a cooling rack and let them cool.

Place the cookies side by side on a cooling rack, a baking sheet or baking parchment. If you use a cooling rack, place baking parchment beneath it – it will make tidying up the working surface a lot easier!

For the glazing, coarsely chop while chocolate (version 1) or lactose-free milk chocolate (version 2). Melt in a double boiler or on the stove at very low heat. Put the melted chocolate into a small plastic bag and cut off an edge. You now have a self-made icing bag.

Decorate the cookies with the glazing by moving the icing bag over the cookies diagonally.

Schoko Schock Cookies 1

Makes about 30 large cookies.


Adapted from: Cynthia Barcomi´s Backbuch (2007), München: Wilhelm Goldmann Verlag.


Chocolate Cupcake with Chocolate Topping

Cupcakes, Recipes

What can I say about this recipe? This is the most delicious cupcake I have ever had. Honestly.

Schokocupcakes 1

Unfortunately, this cupcake has two downsides. Downside number 1 are the calories. As you will see when looking at the ingredients, the topping contains an unbelievable amount of chocolate. This makes sure that the cupcakes taste incredible, but unfortunately it also makes them contain a lot of calories. Since I do not eat such super-rich cupcakes every day, though, this is okay for me.

The sponge makes up for all the chocolate a little bit. It contains cocoa powder and even whole-grain spelt flour. That means it is almost healthy, isn´t it?

The second downside is the fact that such a lot of high quality lactose-free chocolate is very expensive. I therefore use a mixture of cheaper lactose-free chocolate, e.g. Bensdorp Kochschokolade 42% or Manner Schokolade 70%, and more expensive lactose-free chocolate as e.g. Lindt or Merci. This time I used about 150 g Bensdorp Kochschokolade and about 300 g Merci chocolate.

Schokocupcakes 5

40 ml sunflower oil
1 ¼ sticks (140 g) butter, softened
1 ½ cup (180 g) powdered sugar
2 eggs
⅓ cup (40 g) cocoa powder
90 ml boiling water
1 ½ cup (150 g) wholemeal spelt flour
2 TL baking powder
1 pinch salt

1 ¼ cup (285 ml) whipping cream
2 tbsp. butter
16.4 oz. (465 g) dark chocolate, lactose-free
7 oz. (200 g) mascarpone, lactose-free

Prepare the ganache for the topping the day before you make the cupcakes:
Chop the chocolate into really small pieces.

In a small pot, bring the whipping cream to a boil. Immediately remove the pot from the oven.

Stir the chopped chocolate and the 2 tbsp. butter into the whipping cream until smooth.

Mix this ganache with an immersion blender for 3 minutes.

Chill the ganache in a cool place overnight. Not in the fridge – it will be too cold! If you do not have a cool place, keep the pot with the ganache in the kitchen and put it into the fridge one hour before you finish making the topping.

The next day, prepare the sponge:
Preheat the oven to 355° F (180° C).

Put 12 cupcake liners into a muffin baking tray. I have a standard muffin baking tray of the sort you can buy in Austrian stores. As far as I know, professional muffin baking trays are a bit deeper. With my tray, the batter made 15 cupcakes. Depending on your muffin baking tray, it might be a good idea to prepare an additional one, just in case.

In a small bowl, mix together flour, baking powder and salt.

Melt sunflower oil, butter and powdered sugar in a double boiler and stir well.

Beat the eggs with a hand mixer at maximum speed for about 40 seconds until fluffy.

Stir the eggs into the butter-mixture.

Dissolve the cocoa powder in the boiling water. You will get a kind of cocoa paste. Stir it into the eggs-butter-mixture immediately.

Add the flour mixture and stir until the ingredients have combined. The batter will be very soft, almost liquid.

Pour the batter into the cupcake liners, each ¾ full.

Bake for 30-35 minutes. They will be done when a toothpick inserted in the center comes out clean.

Take the muffin baking tray out of the oven and let the cupcakes cool.

Schokocupcakes 3

Beat the ganache with the hand mixer for 30 seconds at maximum speed. If the ganache is rather soft, put it into the fridge for about 15 minutes.

Add the mascarpone to the ganache. Beat for 10 seconds at high speed.

Fill the topping into an icing bag and decorate the cupcakes with the topping. If you do not have an icing bag, spoon the topping onto the cupcakes and spread it with a butter knife. Decorate any way you wish.

 Schokocupcakes 4

Adapted from: Gruber, R. (2013, 2. Aufl.), 130 g Liebe. Wien: Christian Brandstätter Verlag.