Thermomix Chocolate Chip Cookies

Thermomix Chocolate Chip Cookies

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.

5 from 6 votes

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Course: sweet

Cuisine: Biscuits/Cookies

Prep Time: 5

Cook Time: 10

Chilling time: 20

Total Time: 35

Servings: cookies

Calories: 154kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Thermomix
Oven

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

RECIPE NOTES & TIPS

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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