Thermomix Chocolate Chip Cookies - Heathy & Yummy Recipes

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.