Thermomix Chocolate Chip Cookies

Our Thermomix Chocolate Chip Cookies are a classic favourite… simple and delicious! You just can’t beat these cookies when it comes to a yummy lunch box treat.

Why You’re Going To Love This Recipe

• Quick & Easy – Our Thermomix Chocolate Chip Cookies take only a couple of minutes to whip up. In fact, the hardest part about making these is waiting for them to cook in the oven (luckily you only have to wait around 8 minutes!).
• Great For Lunch Boxes – The kids will absolutely love finding one of these sweet little cookies in their lunch box.
• Basic Ingredients – The best part about making chocolate chip biscuits is that you probably already have the ingredients at home! This entire recipe is made from pantry and fridge staples.
• Freezer-Friendly – You can freeze the unbaked dough or the cookies once baked! Perfect for getting organised ahead of time.

What You Need

just a few basic ingredients!

• butter – you can use either salted or unsalted butter in this recipe.
• sugars – a combination of caster sugar (superfine sugar) and brown sugar is used. This gives the cookies the perfect combination of ‘crunchy on the outside and soft on the inside’.
• egg
• vanilla – choose vanilla extract, vanilla essence or vanilla bean paste.
• salt – a pinch of salt helps to balance the sweetness of these Thermomix chocolate chip cookies.
• bicarbonate of soda – also known as baking soda.
• plain flour – also known as all purpose flour.
• chocolate chips – or chocolate bits. Alternatively you can substitute for Smarties, M&Ms or any similar small chocolates.

Step By Step Thermomix Instructions

It takes just a few minutes to make these classic Thermomix Chocolate Chip Cookies.

Step 1 – Cream The Butter & Sugars

Insert the Butterfly attachment and cream the butter and sugars until smooth, pale and creamy.

Step 2 – Add The Egg & Vanilla

Add the egg and vanilla and mix to combine.

Step 3 – Mix

Add the dry ingredients (except for the chocolate chips) and mix to combine.

Add the chocolate chips and mix on REVERSE until evenly dispersed.

Note: You may need to use the spatula to help mix.

Step 4 – Chill & Bake

Chill the dough for at least 15 minutes to avoid over-spreading when baked.

Roll into heaped teaspoon-sized balls and bake.

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

Recipe Tips & FAQ

Chilling The Dough

While not ‘essential’, we highly recommend chilling the dough for at least 15 minutes before baking. This will stop the dough from over-spreading when baked.

Storing

Store the cookies in an airtight container at room temperature for up to 1 week.

Freezing

Freeze the unbaked dough in a ball wrapped in plastic wrap for up to 3 months. Alternatively, freeze the baked cookies in an airtight container for up to 1 month. Allow to defrost at room temperature before consuming.

Course: Snacks

Cuisine: cookies

Prep Time: 5minutes minutes

Cook Time: 8minutes minutes

Total Time: 13minutes minutes

Servings: 24 cookies

Calories: 131kcal

Equipment

• Thermomix
• Oven

Ingredients

• 150 g butter room temperature
• 80 g caster sugar
• 80 g brown sugar
• 1 egg
• 2 teaspoon vanilla extract
• pinch of salt
• ½ teaspoon bi-carbonate soda baking soda
• 225 g plain flour all purpose flour
• 220 g chocolate chips chocolate bits

Instructions

• Preheat oven to 170 degrees celsius (fan-forced).
• Insert the butterfly into the Thermomix bowl and add the room temperature butter, caster sugar and brown sugar. Mix on Speed 4, 20 seconds.
• Scrape down the sides of the bowl and mix on Speed 4, 40 seconds (or until pale and creamy).
• Reduce to Speed 2, and add the eggs and vanilla extract through the MC hole. Increase to Speed 4, 15 seconds. Remove the butterfly.
• Add the salt, bi-carbonate soda and plain flour and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds.
• Mix the chocolate chips through for 10 seconds, REVERSE, Speed 2.
• Roll heaped teaspoon-sized balls of the mixture and place onto 2 flat baking trays. Leave a gap to allow for spreading.
• Cook for 8-10 minutes or until just lightly golden.
• Allow to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.

RECIPE NOTES

Chilling The Dough – We recommend chilling the dough for 15 minutes in the fridge before rolling into balls as this helps the cookies to keep their shape better when cooked.

Nutrition

Calories: 131kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 73mg | Potassium: 19mg | Fiber: 1g | Sugar: 9g | Vitamin A: 166IU | Calcium: 7mg |