TupperChef Chocolate Cookies

SERVES: 16 Cookies
PREP TIME: 10 min


  • 210g plain flour (6 large Multi-Scoops / 1½ cups)
  • 50g cocoa (2 large Multi-Scoops / ½ cup) (sifted)
  • 5ml bi-carb soda (1 tspn)
  • 2ml salt (½ tsp)
  • 110g unsalted butter (½ cup) (softened)
  • 220g sugar (4 large Multi-Scoops /1 cup)
  • 2 eggs
  • 5 ml vanilla extract (1 tsp)


  1. Preheat oven to 190°C (without convection)
  2. In a 1L Ultimate Mixing Bowl combine flour, cocoa powder, bi-carb soda and salt.
  3. In the 5L Ultimate Mixing Bowl add butter, sugar – cover with splash guard and beat until light and fluffy.
  4. Add eggs and vanilla extra, cover and beat until mixture is smooth.
  5. Add flour mixture to wet ingredients, cover and mix until it becomes hard to turn.
  6. Scrape down the sides and finish mixing for a few seconds – TupperChef™ Spatula Medium is ideal.
  7. Place two x TupperChef™ Large Rectangle Form onto a metal baking sheet.
  8. Using the Medium Portioning Scoop, scoop out approx. 16 cookies, 5cm apart from each other.
  9. Bake for min. 9-10. Allow to cool completely before serving.

TupperTip: Depending on texture of the butter at the beginning, the final dough texture can vary. If the dough is a bit too soft and sticky to scoop, refrigerate for 30 min.