Our Thermomix Chocolate Chip Cookies are a classic favourite… simple and delicious! You just can’t beat these cookies when it comes to a yummy treat!

When it comes to cookies and biscuits, there’s nothing better than a classic chocolate chip cookie. And this recipe is exactly that! A slightly chewy filling, a crunchy outside, and of course, lots of chocolate chips! This is my go-to recipe whenever I make a batch of choc chip bikkies!

Our Thermomix Chocolate Chip Cookies take only a couple of minutes to whip up. In fact, the hardest part about making these is waiting for them to cook in the oven (luckily you only have to wait around 8 minutes!). These are perfect served warm straight out of the oven, in little lunchboxes as a yummy treat, or even made into ice-cream sandwiches.

You can find more great baking recipes in our  ‘Sweet‘ printed cookbook (just $14.95 including FREE shipping and a FREE eBook copy). Shop the cookbook here. 

Thermomix Chocolate Chip Cookies

Our Thermomix Chocolate Chip Cookies are a classic favourite... simple and delicious! You just can't beat these cookies when it comes to a yummy treat!

Print

Course Biscuits and Cookies, sweets

Cuisine cookies, lunch box

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Servings 24 cookies

Ingredients

• 150 g butter, softened
• 80 g caster sugar
• 80 g brown sugar
• 1 egg
• 2 tsp vanilla extract
• pinch of salt
• 1/2 tsp bi-carbonate soda
• 225 g plain flour
• 220 g chocolate chips

Instructions

1. Preheat oven to 170 degrees celsius (fan-forced). 

2. Insert the butterfly into the Thermomix bowl and add the butter, caster sugar and brown sugar. Mix on Speed 4, 20 seconds.

3. Scrape down the sides of the bowl and mix on Speed 5, 40 seconds (or until pale and creamy). 
   

4. Reduce to Speed 2, and add the eggs and vanilla extract through the MC hole. Increase to Speed 4, 15 seconds. Remove the butterfly. 

5. Add the salt, bi-carbonate soda and plain flour and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds. 

6. Fold the chocolate chips through with a spatula. 

7. Roll heaped teaspoon-sized balls of the mixture and place onto 2 flat baking trays. Leave a gap to allow for spreading. 

8. Cook for 8-10 minutes or until just lightly golden.

   
   

9. Allow to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.

Recipe Notes

We recommend chilling the dough for 15 minutes in the fridge before rolling into balls as this helps the cookies to keep their shape better when cooked.