Chocolate Chip Cookies
I was looking at all my recipes for biscuits and I realised that I didn’t have a plain old Chocolate Chip Cookie… You know the one, crunchy on the outside and soft in the middle. If you eat them hot out of the oven the chocolate chips are all, sort of, melted when you bite into it.
These biscuits even freeze well so are great for lunch boxes, AND, you can also make up the mixture and freeze it. It is best if you roll it into large logs and then cut off what you want and cook as many as you need at a time. I find this really helpful when I don’t want to eat too many!
I have just put the Thermomix Method for the Chocolate Chip Cookies on this blog, as one of my first posts was a Chocolate Chip Cornflake Cookie and it is pretty much the same recipe, you just omit the cornflakes. So if you don’t need the Thermomix Version, please just click on the link and you can go visit that recipe and read about my dad’s love of biscuits.
This recipe uses milk chocolate chips, but you can just as easily use dark or white or milk or maybe even a bit of all three. I normally only use white chips in my Chocolate, Chocolate Chunk Cookies, Click on the link for these beauties.
Ingredients – Makes approximately 36 biscuits
100g brown sugar
100g castor sugar
250g butter (cut into cubes)
½ teaspoon of vanilla
360g Plain flour
pinch of salt
½ teaspoon of bicarbonate of soda
250g chocolate chips (its about 1 and 1/2 packet these days)
- Preheat oven to 180 °C and line large baking trays with baking paper.
- Add white sugar to the mixing bowl and mill 10 seconds/speed 9.
- Then add brown sugar to the mixing bowl and mill 10 seconds/speed 9.
- Add Butterfly and secure in place.
- Add butter that has been cut into cubes and is slightly soft and beat 30 seconds/speed 4 then scrape down the side and repeat. NB… Turn to speed 4 gradually will stop the butterfly from coming loose.
- Add vanilla and mix 30 seconds/speed 4 adding eggs in one at a time through the hole in the top of the mixing bowl lid during this time.
- Remove Butterfly and add in dry ingredients (except chocolate chips) mix 20 seconds/speed 5, using spatula to help move the mixture around the bowl.
- Place all ingredients into another large bowl and add chocolate chip, mixing by hand until incorporated well. You could do this in the thermomix, but I find that it has a more even distribution if you do it by hand and the chips don’t get broken up.
- Cover the mixture (so it doesn’t dry out) and leave in the fridge for at least 30 minutes, but not too long or it goes really hard and it difficult to roll. NB At this point you can then freeze the dough for use later or move on to make the cookies.
- Roll up dessertspoonfuls or teaspoonfuls (depending on how big you want them) of mixture into balls and place on a prepared tray.
- Press slightly and bake in oven for 10-12 minutes depending on how generous your biscuits are. If you only put one tray in at a time, you will alway get a better, more even cook on your biscuits, but it does take a little more time.
I think in my lifetime, I have made thousands of these biscuits and I’m not even exaggerating. I often make a batch and then make another and then another until I have a freezer full of mixture, so that when ever I feel like a fresh hot biscuit I can turn the oven on, bake one or two or maybe even a tray of 12 and I have fresh delicious cookies.I’ve had a little break from making them, now I’m making them again in the Thermomix, because it is so easy. Not that I really need to eat them, but they are so good!
I hope you love my bickies and give them a go! Chocolate, Chocolate Chunk ones, next week!
Thanks for stopping by and as always, enjoy irresponsibly!
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