Our Thermomix Double Chocolate Chip Cookies make delicious lunch box treats! Crinkly chocolate biscuits packed with plenty of white chocolate chips!
When you need a quick and easy lunchbox snack or a batch of biscuits to fill up hungry little tummies, give these delicious Thermomix Double Chocolate Chip Cookies a try!
Just like our classic choc chip biscuits or our peanut butter cookies with M&Ms, these are simple, tasty and always popular with the kids.
So let's get baking!
Why You're Going To Love This Recipe
Our Thermomix Double Chocolate Chip Cookies are so simple to whip up... and will be ready to enjoy in just 30 minutes.
- Biscuit Tin Filler - it takes just 5 minutes prep time to whip up a batch of these classic biscuits.
- Great For Lunch Boxes - the kids will LOVE these nut-free crinkly chocolate biscuits.
- Freezer Friendly - you can freeze the unbaked dough OR the baked biscuits!
- Suitable For Use In All Thermomix Models - these biscuits can be made in any of the Thermomix models.
What You Need
Say hello to your new favourite cookie recipe made from pantry staples.
Please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.
- Butter - you can use either salted or unsalted butter in this recipe. If using salted butter, omit the extra pinch in the ingredients list.
- Sugars - I like to use a combination of caster sugar and brown sugar as it gives the ultimate flavour and texture.
- Egg - use a large egg at room temp (approximately 60g)
- Vanilla - use vanilla extract or vanilla essence
- Salt - omit if using salted butter
- Bi-carbonate Of Soda - also referred to as baking soda
- Plain Flour - also referred to as all purpose flour
- Cocoa Powder - use unsweetened cocoa powder
- Chocolate Chips - I like to use white chocolate chips because they provide a lovely contrast to the chocolate biscuits... but you can use milk or dark chocolate chips if you prefer.
Step By Step Instructions
It couldn't be easier to make our Thermomix Double Chocolate Chip Cookies.
Please scroll to the recipe card at the bottom of the post for the ingredient quantities and the full detailed method.
Step 1 - Cream The Butter & Sugars
Insert the Butterfly.
Cream the softened butter and the caster sugar and brown sugar until pale and creamy.
Step 2 - Add The Egg & Vanilla
While the blades are turning, add the egg and vanilla and allow it to mix through.
Step 3 - Add The Dry Ingredients
Remove the Butterfly.
Add the salt, bi-carbonate soda, plain flour and cocoa powder and mix to combine.
Step 4 - Mix Through The Chocolate Chips
Use the spatula to help mix through the chocolate chips.
Step 5 - Bake
Chill the dough in the fridge for 15 minutes (see tips below).
Roll into balls and bake for 8-10 minutes (do NOT overcook).
Allow to cool on the trays for a few minutes before transferring to a wire rack to cool completely.
Expert Tips
- Insert the Butterfly BEFORE adding the butter and sugars.
- Ensure your butter is at room temperature and chopped so that it doesn't get stuck in the Butterfly.
- Once you've added the chocolate chips, mix on REVERSE and use the spatula to help combine.
- Chilling the dough is optional but HIGHLY recommended. This helps the butter to re-solidify which stops the cookies from overspreading.
- The white chocolate chips can be replaced with milk or dark chocolate chips, Reeses peanut butter chips, Caramilk chips or M&Ms.
- Freeze the baked cookies or the unbaked dough for up to 3 months.
- Store the biscuits in an airtight container at room temperature for up to 5 days.
FAQs
Yes! White, milk or dark chocolate chips work equally as well (or a combo!). Alternatively, you could use M&Ms or Caramilk chips... or Reeses peanut butter chips!
Yes you can! Simply wrap it in plastic wrap and freeze for up to 3 months.
It is HIGHLY recommended that you chill the dough. This helps to solidify the butter and stops the cookies from overspreading.
Related Recipes
Fill up the biscuit tin with some more of our delicious Thermomix cookie recipes!
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There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!
Thermomix Double Chocolate Chip Cookies
Equipment
- Thermomix
- Oven
Ingredients
- 150 g butter room temperature
- 80 g caster sugar
- 80 g brown sugar
- 1 egg
- 2 teaspoon vanilla extract
- pinch of salt
- ½ teaspoon bi-carbonate soda baking soda
- 225 g plain flour all purpose flour
- 50 g cocoa powder
- 200 g white chocolate chips
Instructions
- Preheat oven to 170 degrees celsius (fan-forced).
- Insert the butterfly into the Thermomix bowl and add the room temperature butter, caster sugar and brown sugar. Mix on Speed 4, 20 seconds.
- Scrape down the sides of the bowl and mix on Speed 4, 40 seconds (or until pale and creamy).
- Reduce to Speed 2, and add the egg and vanilla extract through the MC hole. Increase to Speed 4, 15 seconds. Remove the butterfly.
- Add the salt, bi-carbonate soda, plain flour and cocoa powder and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds.
- Mix the white chocolate chips through for 10 seconds, REVERSE, Speed 2.
- Roll heaped teaspoon-sized balls of the mixture and place onto 2 flat baking trays. Leave a gap to allow for spreading.
- Cook for 8-10 minutes or until just lightly golden.
- Allow to cool on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Insert the Butterfly BEFORE adding the butter and sugars.
- Ensure your butter is at room temperature and chopped so that it doesn't get stuck in the Butterfly.
- Once you've added the chocolate chips, mix on REVERSE and use the spatula to help combine.
- Chilling the dough is optional but HIGHLY recommended. This helps the butter to re-solidify which stops the cookies from overspreading.
- The white chocolate chips can be replaced with milk or dark chocolate chips, Reeses peanut butter chips, Caramilk chips or M&Ms.
- Freeze the baked cookies or the unbaked dough for up to 3 months.
- Store the biscuits in an airtight container at room temperature for up to 5 days.
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