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Hello everyone, long time no see!

I’ve been in Stockholm the last 5 weeks, filming my TV-show.


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Those of you who follow me on SnapChat (passion4baking) and Instagram (@passionforbaking) may have noticed already…

Towards the end  of January my tv-show “Baking with Manuela” will air on Swedish tv8, Monday to Thursday (evenings). More info about this will follow.

I’ve had a great time in the studio, and I hope that you’ll love the show, which is very retro inspired.


I guess you’ve noticed that I’ve been busy; 5 weeks away from home makes it hard to update the blog with new recipes.

That said, I hope you’ve all aware of my newly released digital magazine, which you can view here.


Today I’m making delicious chocolate cookies covered in dark chocolate.


Super quick and easy to make!


Chocolate cookies

  • 3 cups (385 g) all-purpose flour
  • 1 cup + 1 tbsp (130 g) cocoa powder
  • ½ tsp baking soda
  • 1 ½ cup (340 g) unsalted butter
  • 2 tsp salt
  • 1 ¼ cup (250 g) granulated sugar
  • ½ tsp vanilla extract


  • 7 oz. (200 g) tempered chocolate, melted
  • candy canes, crushed


Here I’m using my assistent original, matte black. You can get it here i Norway and here in Sweden. It’s great for making both cakes and breads.

Preheat the oven to 347°F (175°C) and line two baking trays with baking parchment.

Sift together the flour, cocoa powder and baking soda then set aside.

Place the butter and salt into a mixing bowl and beat for about 1 minute.


Scrape the inside of the bowl with a rubber spatula.



Add the sugar and beat for another 3 minutes.

Add the sifted flour mixture in two additions, and then mix in the vanilla extract.


Wrap the dough in plastic wrap, press down into a fat disc and chill for 1-2 hours.


Unwrap the dough, and roll out to a thickness of 1/8 inch (1/4 cm).

Cut out cookies and arrange on to the prepared baking trays. Place the trays in the freezer for about 10-20 minutes.


Bake on the middle rack for 8-12 minutes. The time will depend on your oven, thickness and size of your cookies.

Let cool on the trays for 10 minutes before transferring to a wire rack to cool completely.


Melt the chocolate, which preferably should be tempered chocolate.

Spray a sheet of baking paper with non-stick baking spray.

Dip each cookie into the chocolate to cover completely, and place on the baking paper.


Sprinkle with crushed candy canes just before the chocolate starts to set.



You can make these cookies any shape you like.


And just dip in melted chocolate!

I hope you are inspired, and that you’ll try making these delicious cookies.


They make a lovely present, too.



I wish you all a wonderful day, I’ll be back tomorrow with a new recipe and a give-away.

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Love, Manuela xo


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