Chocolate chip cookies with the Thermomix®: golden and crisp on the outside, soft and still a little doughy on the inside. The dough is ready in 25 minutes. The result depends on one thing above all: the dough must go into the oven cold. Skip that step and you get flat biscuits instead of the thick, chewy cookies this recipe delivers.
Chocolate Chip Cookies with the Thermomix®
Ingredients 0 / 10 ✓
- 380 g flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp salt
- 1 vanilla pod
- 180 g sugar
- 220 g brown sugar
- 230 g butter
- 3 egg
- 300 g chocolate chips
Instructions 0 / 9
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1
Make the flour mixture.
Add flour, bicarbonate of soda, baking powder and salt to the mixing bowl, combine for 10 seconds / speed 5 and set aside.
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2
Make the vanilla sugar.
Add the vanilla pod with white and brown sugar to the mixing bowl and pulverise for 20 seconds / speed 10.
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3
Beat the butter until fluffy.
Cut butter into pieces, add to the bowl and beat until fluffy on 1 minute / speed 3.
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4
Beat in the eggs.
Add the eggs and whip for 3 minutes / speed 4.
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5
Preheat the oven.
Line a baking tray with baking paper and preheat the oven to 180°C top and bottom heat.
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6
Knead the dough.
Add the flour mixture and knead for 2 minutes / kneading mode.
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7
Mix in the chocolate chips.
Add the chocolate chips and knead in for 1 minute / kneading mode.
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8
Shape the cookies.
Shape the dough into balls of about 3 cm in diameter and place them on the baking tray with enough space between each one.
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9
Bake the cookies.
Bake the cookies for 8 minutes on the middle rack, then leave to cool for a few minutes.
Tip: You can also knead chopped nuts into the dough.
Video
Nutrition per serving
Cold dough makes the difference
If you bake cookie dough straight after kneading, you get biscuits that spread flat in the oven. The reason is straightforward: warm fat gives way immediately. Cold dough holds its shape for longer. We have compared this several times and the difference is noticeable in every bite.
A minimum of 30 minutes in the fridge is needed, 2 hours is better. Overnight is best. We portion the dough before chilling: place balls of about 3 cm in diameter on a lined baking tray and put the whole tray in the fridge. That way the cookies go straight from cold into the hot oven without softening first.
Pulverising sugar and vanilla in the Thermomix®
The recipe uses white and brown sugar. The white sugar creates crispness at the edges, while the brown sugar adds moisture and a gentle caramel note. The ratio in the recipe is optimised for chewy cookies. If you prefer them crispier, swap the quantities around.
We pulverise the vanilla pod together with both sugars at speed 10. In 20 seconds the vanilla flavour is evenly distributed throughout the sugar, the whole pod is incorporated and nothing is wasted. That would not be as clean to achieve by hand.
When baking: take them out a minute earlier than you think
At 180°C top and bottom heat on the middle rack, 8 minutes according to the recipe. On the first batch it is worth checking after 7 minutes: the edges should be golden brown, the centre still slightly glossy and soft. That looks too early. It is not. The cookies carry on baking on the hot tray for another 3 to 5 minutes.
If you wait until the cookies already look perfect in the oven, you take them out too late. We leave them for 5 minutes on the tray, then transfer to a wire rack. In that time they settle and develop their final texture: firm on the outside, still chewy inside.
A light-coloured baking tray works better than a dark one. Dark trays radiate more heat and the bottom can burn before the centre is done.
Raw dough balls can be frozen
The portioned dough freezes without any trouble. Pre-freeze the balls on a tray, then transfer to a freezer bag. They keep for at least 3 months. Bake straight from the freezer and add 2 extra minutes. That way you always have fresh cookies ready without having to make the dough again.
For the full combination: a cookie fresh from the oven with a scoop of vanilla ice cream made in the Thermomix®. The contrast of warm and cold is worth it. Or give the raw dough balls as a gift, so the recipient can bake the cookies fresh themselves.
For more cookie ideas: Macadamia cookies with the Thermomix® are made from the same base dough but have a different character.
Goes well with: Milk.
Our tip: Thermomix® Amerikaner biscuits.
