Soft and fluffy Thermomix Chocolate Chip Cookies packed full of sweet bursts of chocolate!
Just 5 minutes prep time and ready to eat in just over 30 minutes. Perfect for school lunchboxes or an afternoon tea treat.
Chocolate chip cookies... along with ANZACS, the famous 100 cookie recipe and jam drops are my go-to Thermomix cookie recipes!
Loved by kids and adults alike, these are the perfect cookies for filling up the biscuit jar, for lunchbox treats or afternoon pick-me-ups!
Why You're Going To Love These Thermomix Cookies
Everyone's favourite chocolate chip cookie recipe couldn't possibly be any easier to make using the Thermomix!
- Quick & easy cookie tin filler - it takes just 5 minutes to prepare these simple Thermomix cookies, making them an all-time favourite for the cookie jar!
- Great for lunch boxes - there's absolutely NO nuts in this recipe, which means these are perfect for school lunchboxes!
- The ULTIMATE soft & fluffy cookies - you will never bake a softer or lighter chocolate chip cookie... ever! Thanks to the dough being chilled, you'll have BIG, fluffy cookies every single time!
- Freezer-friendly - you can freeze the unbaked dough for up to 3 months or the baked cookies for up to 1 month. A great option for getting prepped ahead of the busy school term.
- Made from basic ingredients - forget about making a trip to the supermarket! I'm sure you'll find all of the ingredients you need sitting in your fridge and pantry already.
What You Need
Head to your pantry and fridge and grab out these staple ingredients...
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
- Butter - choose salted or unsalted butter (not margarine) for this recipe. If using salted butter, omit the extra pinch of salt below.
- Caster sugar - also known as superfine sugar, this variety is perfect for baking cookies as it dissolves easily when mixed with the butter.
- Brown sugar - you can use either regular or dark brown sugar in this recipe. Dark brown sugar will result in a richer and more butterscotch-like tasting flavour.
- Egg - choose a large egg (approximately 60g) and bring to room temperature before using.
- Vanilla extract - or vanilla essence.
- Salt - use just a pinch (or omit if using salted butter).
- Bi-carbonate soda - also referred to as baking soda. This helps the cookies to rise and gives them their fluffy texture.
- Plain flour - also referred to all-purpose flour.
- Chocolate chips - choose a quality brand such as Cadbury or Nestle chocolate melts, chocolate baking bits or chocolate baking chips as they hold their shape when baked.
Equipment Required
To make these chocolate chip cookies you'll need a Thermomix machine.
Please note: if you don't have a Thermomix, you can find my conventional chocolate chip cookie recipe here.
This recipe is suitable for use in all of the Thermomix machine models.
You will also need two large flat baking trays and an oven.
My recipes specify temperatures for fan-forced ovens, however, if you are using a conventional (non fan-forced) oven, simply increase the temperature by 10-20 degrees celsius.
Step By Step Thermomix Instructions
Making chocolate chip biscuits in the Thermomix is just so easy...
Let it cream the mixture, mix and combine for you!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Cream The Butter & Sugars
Insert the Butterfly attachment into the Thermomix.
Add the room temperature butter and the sugars.
Mix until smooth, creamy and pale.
TIP: Scrape down the sides of the bowl partway through mixing.
Step 2 - Add The Egg & Vanilla
With the Butterfly still in place, reduce the speed to Speed 2.
Add the egg and the vanilla extract through the MC (measuring cup) hole.
Increase to Speed 4 to combine. Remove the Butterfly attachment.
Step 3 - Add The Dry Ingredients
Add the salt, bi-carbonate soda and plain flour and mix to combine.
Scrape down the sides of the bowl and mix again.
Step 4 - Add The Chocolate Chips
Add the chocolate chips to the cookie dough and mix on REVERSE until combined.
Chill the dough in the fridge for 20 minutes (best for big, fluffy, soft cookies!)
Step 5 - Bake
Roll the dough into balls, leaving a gap in between to allow for spreading.
Bake for 8-10 minutes or until just lightly golden.
TIP: Do NOT over-bake! The cookies will continue cooking on the baking trays once removed from the oven.
Tips For Making Cookies In A Thermomix
Put your Thermie to good use and let it prepare the most delicious cookie dough for you!
- Insert the Butterfly attachment BEFORE adding the butter and sugars. It's very hard to insert it properly after adding the ingredients and it can easily slip off. Putting it in place before adding the ingredients, ensures it will stay in place while creaming.
- Do NOT exceed Speed 4 while the Butterfly is inserted.
- Scrape down the sides of the bowl regularly - the Butterfly tends to push the mixture up the sides of the bowl. Scrape down the sides to ensure the mixture is evenly combined.
- Ensure your butter is softened to room temperature before using - otherwise it will stick to the Butterfly and won't cream properly.
- Remove the MC (measuring cup) and add the egg and vanilla through the hole while the blades are turning.
- Ensure the machine is set to REVERSE before adding the chocolate chips... otherwise they will be chopped into tiny pieces!
FAQ's
All your choc chip biscuit questions answered...
Chilling the dough in the fridge before baking! Chilling the dough allows the butter to solidify. It then melts more slowly when baked, meaning your cookies wont spread as much and will stay beautifully soft and fluffy.
Of course! Chopped nuts or dried fruit are a perfect addition to this cookie dough recipe.
Absolutely! You can find my super easy and conventional chocolate chip cookie recipe here.
Expert Tips
Want the perfect Thermomix Chocolate Chip Cookies? Follow these simple tips!
- Ensure your ingredients are at room temperature before using - this will ensure the butter creams easily and the egg combines perfectly.
- Chill the dough - to avoid over-spreading and for the ULTIMATE soft and fluffy cookies!
- Leave a gap between the cookie dough balls to allow for some spreading.
- Store in an airtight container at room temperature for up to a week.
- Freeze the unbaked dough for up to 3 months or the baked cookies for up to 1 month. Wrap unbaked cookie dough in plastic wrap before freezing. Freeze baked cookies in an airtight container.
- Defrosting - allow the unbaked cookie dough to defrost in the fridge. Roll into balls and bake. Alternatively, defrost baked cookies at room temperature (they'll only take a few minutes to defrost).
More Thermomix Cookie Recipes
Time to fill up the cookie jar? These Thermomix cookie recipes are so simple to make (and even easier to eat!)
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Thermomix Chocolate Chip Cookies
Ingredients
- 150 g butter softened
- 80 g caster sugar
- 80 g brown sugar
- 1 egg
- 2 tsp vanilla extract
- ¼ tsp salt
- ½ tsp bi-carbonate soda
- 225 g plain flour
- 220 g chocolate chips
Instructions
- Preheat oven to 170 degrees celsius (fan-forced). Line two large baking trays with greaseproof paper and set aside.
- Insert the Butterfly into the Thermomix bowl. Add the softened butter, caster sugar and brown sugar and mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 40 seconds, Speed 4 (or until pale and creamy).
- Reduce to Speed 2 and with the butterfly still turning, add the egg and vanilla extract through the MC hole. Increase to Speed 4 for 20 seconds. Remove the butterfly.
- Add the salt, bi-carb soda and plain flour to the bowl. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
- Add the chocolate chips and mix for 10 seconds, Reverse, Speed 1 (using the spatula to help mix).
- Chill the dough in the fridge for 20 minutes.
- Roll into heaped teaspoon sized balls and place onto the prepared trays (leave a 5cm gap between each cookie to allow for spreading).
- Cook for 8-10 minutes or until just lightly golden. Do not overcook.
- Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
Notes
- Insert the Butterfly attachment BEFORE adding the butter and sugars - it's very hard to insert it properly after adding the ingredients and it can easily slip off. Putting it in place before adding the ingredients, ensures it will stay in place while creaming.
- Do NOT exceed Speed 4 while the Butterfly is inserted.
- Scrape down the sides of the bowl regularly - the Butterfly tends to push the mixture up the sides of the bowl. Scrape down the sides to ensure the mixture is evenly combined.
- Ensure your butter is softened to room temperature before using - otherwise it will stick to the Butterfly and won't cream properly.
- Remove the MC (measuring cup) and add the egg and vanilla through the hole while the blades are turning.
- Ensure the machine is set to REVERSE before adding the chocolate chips... otherwise they will be chopped into tiny pieces!
- Chill the dough - to avoid over-spreading and for the ULTIMATE soft and fluffy cookies!
- Leave a gap between the cookie dough balls to allow for some spreading.
- Store in an airtight container at room temperature for up to a week.
- Freeze the unbaked dough for up to 3 months or the baked cookies for up to 1 month. Wrap unbaked cookie dough in plastic wrap before freezing. Freeze baked cookies in an airtight container.
- Defrosting - allow the unbaked cookie dough to defrost in the fridge. Roll into balls and bake. Alternatively, defrost baked cookies at room temperature (they'll only take a few minutes to defrost).
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