These thick and chewy Thermomix Chocolate Chip Cookies taste amazing and are an instant hit with everyone. They’re super soft, gooey and you’re guaranteed some chocolate in every bite.
Chocolate chip cookies are the ultimate sweet comfort food, and they were one of the first recipes I learned to make in my Thermomix. I’ve perfected the recipe over time and without sounding too bold, this is, without doubt, the best Chocolate Chip Cookie recipe ever!
My biggest tip for this chocolate chip cookie recipe is to refrigerate the dough for ½ – 1 hour, so it’s easier to work with. Also, poke some extra chocolate chips into the cookies just before baking. This ensures there are tiny morsels of chocolate in each bite.
For the chocolate chips, you can use dark, milk or white chocolate. If you can’t get hold of any chips, a chocolate bar cut into small pieces will also do the trick.
I bake these cookies for about 10-12 minutes until they’re just starting to harden around the edges. They will puff up, but when you take them out of the oven, they will deflate. It’s essential to leave them on the baking tray to cool for at least 10 minutes so that they set then transfer them to a cooling rack. I know it’s really tempting, but they will fall apart if you eat them too soon!
To Make Ahead
Did you know you can freeze cookie dough? I have written a separate blog post on freezing cookie dough so you can always have some cookies on hand to bake at the last minute. This is so handy if you have last-minute visitors pop by or you want to get ahead with holiday baking.
To Store Chocolate Chip Cookies
This recipe makes 16-18 cookies. They taste better fresh but will last for 3 days in an airtight container.
More Thermomix Chocolate Recipes
Chocolate Cake
Chocolate Chia Bliss Balls
Chocolate Pear Pudding
Chocolate Brownies
Oreo Balls (3 ingredients)
White Chocolate & Raspberry Blondies
Thermomix Chocolate Chip Cookies
These thick and chewy Thermomix Chocolate Chip Cookies taste amazing and are an instant hit with everyone. They're super soft, gooey and you're guaranteed some chocolate in every bite.
Ingredients
- 160g unsalted butter
- 120g brown sugar
- 40g white sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 225g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon sea salt
- 100g dark chocolate chips, plus a few extra to poke into cookies before baking
Instructions
- Line a large baking tray with greaseproof paper and set aside.
- Start by softening the butter, if it's not at room temperature. To do this, add the butter to the mixing bowl and mix for 20 sec/speed 5. Scrape down the bowl.
- Insert the Butterfly whisk: Add the white and brown sugar and beat for 1 min/speed 3, with the measuring cup off. Scrape down the bowl and repeat this step twice, scraping down the bowl in between so, all the mixture is incorporated and is nice and fluffy.
- Add the egg and vanilla extract and beat 10 sec/speed 3. Scrape down the bowl and beat again for 10 sec/speed 3 until combined.
- Remove the Butterfly whisk, and tap it gently on the inside of the Thermomix bowl to release as much mixture as possible. Add the flour, bicarb of soda and salt and knead for 50 sec/knead function until combined. Scrape down the bowl and knead for a few seconds more if the mixture hasn't quite come together.
- Stir in the chocolate chips with a spatular or wooden spoon, reserving a couple to insert into each one just before baking. Refrigerate the mixture in the bowl for approximately 1 hour. Preheat the oven to 160°C fan / 180°C, 10-20 minutes before the hour is up.
- Scoop the chilled mixture out and roll into walnut-sized balls and place on the baking tray, press down slightly with the palm of your hand. Allow plenty of space between each one for the cookies to spread. Insert 2-3 chocolate chips into each one then bake in the oven for 10-14 minutes until the edges start to harden. Timing will vary on the oven so keep an eye on them.
- Take them out of the oven and leave on the baking tray to cool for 10 minutes before transferring onto a wire rack to cool completely. The cookies will be soft straight from the oven but will harden as they cool down.
Notes
Store leftover cookies in an airtight container in a cool place for up to three days.
To Freeze Cookie Dough
For freezing cookie dough - see my blog post on How to Freeze Cookie Dough here.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 178Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 38mgCarbohydrates: 22gFiber: 1gSugar: 11gProtein: 2g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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!
Carmen says
I have followed this cookie recipe to the letter but but they flatten to much and go caramelised. I only leave them in the oven for 10 minutes
Vicki says
Hi Carmen,
So sorry to hear your cookies didn’t turn out well and apologies for the late response.
I’m no cookie expert but this article from Sally’s Baking Addiction is an excellent source to troubleshoot cookie problems.
https://sallysbakingaddiction.com/tips-for-cookie-spreading/
Vicki