These Thermomix Chocolate Chip Cookies are a timeless classic, perfect for lunchboxes, afternoon treats, or any time you crave a warm, chewy cookie. This recipe delivers the perfect balance of a slightly chewy center, a crisp outer edge, and an abundance of melt-in-your-mouth chocolate chips. It’s my absolute go-to recipe for chocolate chip cookies, and it’s sure to become yours too!
Why You’ll Love These Cookies
Who can resist a warm, freshly baked chocolate chip cookie? These Thermomix Chocolate Chip Cookies are especially irresistible for several reasons:
- Quick and Easy: These cookies are incredibly fast to prepare in your Thermomix. The entire process, from mixing to baking, takes minimal time. The hardest part is waiting for them to bake!
- Lunchbox Ready: These cookies are the perfect addition to any lunchbox. Kids (and adults!) will be thrilled to find one of these delicious treats.
- Simple Ingredients: You likely already have everything you need in your pantry and refrigerator. This recipe uses common ingredients, making it a convenient choice.
- Freezer-Friendly: You can freeze either the unbaked dough or the baked cookies, making this recipe ideal for meal prepping and having cookies on hand whenever you want.
Ingredients
This recipe uses simple, everyday ingredients:
- Butter: You can use either salted or unsalted butter.
- Sugars: A combination of caster sugar (superfine sugar) and brown sugar creates the perfect texture – crunchy on the outside and soft on the inside.
- Egg: One large egg binds the ingredients together.
- Vanilla: Use vanilla extract, vanilla essence, or vanilla bean paste for flavor.
- Salt: A pinch of salt enhances the sweetness and balances the flavors.
- Bicarbonate of Soda: Also known as baking soda, this helps the cookies rise.
- Plain Flour: Also known as all-purpose flour, this forms the base of the cookie.
- Chocolate Chips: Or chocolate bits. You can also substitute with Smarties, M&Ms, or other small chocolates.
For exact ingredient quantities and detailed instructions, please scroll to the recipe card below.
Thermomix Instructions: A Step-by-Step Guide
These cookies are a breeze to make in your Thermomix:
Step 1: Cream the Butter and Sugars
- Insert the Butterfly attachment.
- Add the butter and sugars to the Thermomix bowl.
- Cream until smooth, pale, and creamy.
Step 2: Add the Egg and Vanilla
- Add the egg and vanilla to the bowl.
- Mix to combine.
Step 3: Mix the Dry Ingredients
- Add the dry ingredients (except for the chocolate chips) to the bowl.
- Mix until just combined.
- Add the chocolate chips.
- Mix on REVERSE until evenly dispersed. You may need to use a spatula to help mix.
Step 4: Chill and Bake
- Chill the dough for at least 15 minutes to prevent over-spreading during baking.
- Roll the dough into heaped teaspoon-sized balls.
- Bake until golden brown.
- Allow the cookies to cool on the baking trays for 10 minutes before transferring them to a wire rack to cool completely.
For exact ingredient quantities and detailed instructions, please scroll to the recipe card below.
Tips and FAQs
Chilling the Dough: While not strictly necessary, chilling the dough for at least 15 minutes is highly recommended. This prevents the cookies from spreading too much during baking, resulting in perfectly shaped cookies.
Storing: Store the baked cookies in an airtight container at room temperature for up to one week.
Freezing:
- Unbaked Dough: Freeze the unbaked dough in a ball wrapped in plastic wrap for up to three months.
- Baked Cookies: Freeze the baked cookies in an airtight container for up to one month. Allow them to defrost at room temperature before enjoying.
The Ultimate Thermomix Chocolate Chip Cookies
24
servings5
minutes13
minutes131
kcalIngredients
150 g butter, room temperature
80 g caster sugar
80 g brown sugar
1 egg
2 teaspoons vanilla extract
Pinch of salt
½ teaspoon bi-carbonate soda (baking soda)
225 g plain flour (all-purpose flour)
220 g chocolate chips
Directions
- Preheat the Oven:
Preheat your oven to 170°C (fan-forced) - Mix Butter and Sugars:
Insert the butterfly into the Thermomix bowl. Add the room temperature butter, caster sugar, and brown sugar. Mix on Speed 4 for 20 seconds. - Cream the Mixture:
Scrape down the sides of the bowl, and mix on Speed 4 for an additional 40 seconds, or until the mixture is pale and creamy - Add Egg and Vanilla:
Reduce to Speed 2 and add the egg and vanilla extract through the MC hole. Increase to Speed 4 for 15 seconds. Remove the butterfly - Combine Dry Ingredients:
Add the salt, baking soda, and plain flour. Mix on Speed 4 for 10 seconds. Scrape down the sides of the bowl and mix for an additional 5 seconds. - Add Chocolate Chips:
Add the chocolate chips and mix on Reverse Speed 2 for 10 seconds - Form the Cookies:
Roll heaped teaspoon-sized balls of the mixture and place them onto 2 flat baking trays. Leave a gap between the cookies to allow for spreading. - Bake the Cookies:
Bake for 8-10 minutes or until just lightly golden. - Cool the Cookies:
Allow the cookies to cool on the baking trays for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Chill the Dough: For best results, chill the dough in the fridge for 15 minutes before rolling it into balls. This helps the cookies retain their shape during baking.