Making Chocolate Chip Cookies in the Thermomix is super simple. This recipe gives you dough that comes out perfect every time - not too dry, not too sticky, and easy to scoop and bake into delicious bites.
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 for baking perfect Thermomix Chocolate Chip Cookies.
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 chilling time needed.
- 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.
- Step 1: Soften the butter in the Thermomix.
- Step 2: Add both sugars and cream together with the butter until smooth.
- Step 3: Add the egg and vanilla extract and mix until combined.
- Step 4: Add the flour and mix. Then stir in the chocolate chips by hand.
- Step 5: Transfer dough to separate regular mixing bowl (optional, but it's easier to scoop without the blades getting in the way).
- Step 6: 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.
- Only chill the dough if it is too soft to handle.
- No need to press down on the cookies, they will spread to a lovely 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.
To Make Ahead
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
Choc chip cookies made simple in the Thermomix. No chilling needed - just a soft, workable dough that bakes into chewy, delicious cookies every time.
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 160°C fan (180°C conventional). Line 2 baking trays with baking paper.
- Soften the butter: Place the butter cubes into the Thermomix bowl. Mix for 12 sec/speed 5 until softened. Scrape down the sides of the mixing bowl and under the lid with a spatula.
- Cream the butter & sugars: Add both sugars to the mixing bowl. Mix for 20 sec/speed 4. Scrape the bowl thoroughly, including under the blades. Mix again for 15 sec/speed 4, until smooth and creamy.
- Add the egg & vanilla: Add the egg and vanilla extract. Mix for 15 sec/speed 3. Scrape and repeat once more.
- Add the dry ingredients: 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. Tip: Ensure no flour pockets remain under the blades - this step helps avoid uneven cookies.
- Add chocolate: Stir in the chocolate chips by hand with a spatula so they don’t get crushed by the blades. Tip: If stirring in the Thermomix bowl feels fiddly, transfer the dough to a regular mixing bowl before adding the chocolate (see Step 5 in the post).
- Shape & bake: 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). Tip: 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.
- Cool: Leave the cookies on trays for 5 minutes before transferring to a wire rack. They will firm up as they cool.
Notes
To Make Ahead
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.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 150Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 65mgCarbohydrates: 20gFiber: 1gSugar: 11gProtein: 2g
The information shown is an estimate provided by an online nutrition calculator.
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!