Making chocolate chip cookies in the Thermomix is simple and reliable. The dough comes together perfectly every time - not too dry, not too sticky, and easy to scoop.
The cookies are soft and chewy, hold their shape, and won't spread into pancakes. Scroll down for my step-by-step directions and top tips.
FEATURED REVIEW
"So simple that my 2 year old and I made these in the thermo together. My husband took them to work to share and now we have to bake another batch. They're so easy that another batch today is no problem."
FLEUR
Want more chocolate chip deliciousness? Don't miss my Thermomix chocolate chip muffins!
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Why You'll Love This Recipe
- No need to chill the dough - it can be baked straight away.
- The Thermomix softens the butter, taking the guesswork out of getting it to the right consistency (you'll just need your egg at room temperature).
- Makes about 20 medium-sized cookies.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Plain flour - also known as all-purpose flour.
- Unsalted butter - use chilled unsalted butter.
- White sugar - regular white sugar or caster sugar.
- Brown sugar - light or dark brown sugar both work.
- Chocolate chips - or use a bar of chocolate chopped into chunks.
- Bicarbonate of soda - a small amount helps the cookies rise and stay chewy.
- Egg - use a large egg at room temperature.
- Vanilla extract - I recommend using vanilla extract, but essence will work if that is what you have on hand.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Soften the butter in the Thermomix.
- Add both sugars and cream together with the butter until smooth.
- Add the egg and vanilla extract and mix until combined.
- Add the flour and mix. Then stir in the chocolate chips by hand.
- Transfer dough to separate regular mixing bowl (optional, but it's easier to scoop without the blades getting in the way).
- Roll the dough into balls, press a few chocolate chips on top, and bake one tray at a time.
Chocolate Chip Cookie Tips
- Don't overwork the dough.
- Stir in chocolate chips by hand with a spatula so they don't get crushed by the Thermomix blades.
- Chill the dough for 20 minutes if it is too soft to handle.
- No need to press down on the cookies, they will spread to a cookie shape in the oven.
- Bake one tray at a time for the most even results (keep the other tray chilled).
- Don't overbake - the cookies should look slightly soft in the centre when you take them out, as they firm up while cooling.
- Cool on the tray for 5 minutes before transferring to a wire rack, so they don't break apart.
Freezing Cookie Dough
See my separate blog post on how to freeze cookie dough. Freezing the dough is a great way to always have freshly baked cookies on hand whenever you need them.
Storage
Store the cookies in an airtight container for up to 5 days. For longer storage, you can freeze the baked cookies for up to 2 months, just let them thaw at room temperature before serving.
Common Questions
No, the Thermomix bowl isn't big enough to handle a double batch of cookie dough. For best results, make two separate batches.
Yes, you can use white, milk or dark chocolate, or even a mix. A bar broken into chunks works just as well as chips and gives gooey chocolate throughout the cookies.
📖 Recipe
The Best Thermomix Chocolate Chip Cookies
Ingredients
- 120 g unsalted butter, chilled and cubed
- 100 g brown sugar
- 45 g white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 215 g plain flour
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 150 g chocolate chips, plus extra for decorating
Instructions
- Preheat the oven to 180°C/350°F (160°C fan). Line 2 baking trays with baking paper.
- Place the butter cubes into the Thermomix bowl. Mix for 12 sec/speed 5 until softened. Scrape down the sides of the mixing bowl with a spatula.
- Add both sugars to the mixing bowl. Mix for 20 sec/speed 4. Scrape down the bowl thoroughly and mix again for 15 sec/speed 4, until smooth and creamy.
- Add the egg and vanilla extract. Mix for 15 sec/speed 3. Scrape down the bowl and mix again for 15 sec/speed 3.
- Add the flour, bicarb of soda and salt. Mix for 10 sec/speed 4, scrape down the bowl and mix again for 3 sec/speed 4.
- Stir in the chocolate chips by hand with a spatula so they don't get crushed by the blades. Tip: Transfer the cookie dough to a regular mixing bowl. I find it much easier to scoop and shape the dough this way without the Thermomix blades getting in the way.
- Roll the dough into walnut-sized balls and place 5 cm apart on the baking tray. Carefully press a few extra chocolate chips on top (no need to press the dough down). If the dough feels too soft to handle, place it in the fridge for 20 minutes before shaping.
- Bake one tray at a time for 12-14 minutes, until golden around the edges but still soft in the centre. Keep the second tray chilled in the fridge while the first bakes.
- Leave the cookies on trays for 5 minutes before transferring to a wire rack. They will firm up as they cool.
Hannah says
The most gooiest cookies! Kids loved them, will definitely be making again!
Vicki says
So glad you enjoyed them Hannah! Kind regards, Vicki
Fleur says
This recipe was perfect and gave us the best batch of cookies we've ever made. So easy we are making another batch today.
Vicki says
I'm so glad you loved them Fleur - thank you for letting me know!