Chocolate Chip Cookies (Thermomix Method Included)

I love cooking, but making biscuits/cookies is not really a challenge… don’t get me wrong I love eating them and prefer them over store bought biscuits (except Tim Tam’s, because lets face it you can’t really make better than that) but baking biscuits each week is sort of like cleaning, its essential, but you only do it because you have to!

Its my fault really because I did the weekly shopping for my parents and when I got home my Dad says “did you get any biscuits?” for starters, they weren’t on the list and secondly he doesn’t need them! So now I’m writing this blog about my chocolate chip cookies. Honestly I love the raw mixture better than the biscuits themselves, but that is just me and I prefer most biscuit mixtures raw ūüôā

I like this better than the finished product sometimes

I like this better than the finished product sometimes

This is the basic¬†chocolate chip recipe but I have included a few of my favourite¬†variations. I usually use a tablespoon of mixture so they are all the same size (its stops fights over small and big cookies) but you can make them as big or a small as you like. So please, make a cuppa and sit down to one of these or maybe two, but stop at two or otherwise you won’t make them again.

IMG_0154

Ready for the oven

Chocolate Chip Cookies

Ingredients                                     

2 ¬ľ cups of Plain flour (yes the ¬ľ cup is important)

pinch of salt

¬Ĺ teaspoon of bicarbonate of soda

250g butter

¬Ĺ cup of brown sugar

¬Ĺ cup of castor sugar

¬Ĺ teaspoon of vanilla

2 eggs

250g pkt of milk chocolate chips 

Method

1. Preheat oven to 180¬į and sift dry ingredients into a bowl

2. in another bowl cream butter and the two sugars until light and fluffy

3. Add vanilla and mix

4. Add eggs in one at a time mixing well between each egg

5. Fold in dry ingredients

6. Fold in choc chips and cornflakes, use your hands to evenly distribute them

7. Roll up dessertspoonfuls of mixture into balls and place on a prepared tray (baking paper is best)

8. Press slightly and bake in oven for 10-12 minutes depending on how generous your biscuits are.

Cooled and ready to eat

NB. I find that if you only cook one tray at a time they cook much evenly in the oven. It may take a bit longer but worth it if you want a perfect cookie.

Thermomix Version

I’m working on it!

Variations

Chocolate Chip Macadamia Nut Cookies (add 1 cup of chopped macadamia nuts)

Chocolate Chip Cornflake Cookies (add 2 cups of crushed cornflakes) 

White chocolate and Craisin Cookies (sub milk chips for white chocolate ones and 1 cup of dried cranberries)

I hope you enjoy my version of this classic cookie. 

Enjoy irresponsibility, because you can!

Liz xx

If you like this recipe here are some others that you might enjoy!

Snickerdoodles

Melting Moments

Milo Cookies

 

 

 

 

Melting Moments

 

 

 

Elizabeth Connolly on EmailElizabeth Connolly on FacebookElizabeth Connolly on Instagram
Elizabeth Connolly
I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
P.S Don't forget to subscribe to receive your 3 free e-Books.

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