So I got the idea for a chocolate, chocolate chunk cookie when I cooked 5 desserts in 3 days with a wonderful girlfriend and we made these… umm… cookies… You can read all about it in the Blog “Creme Brûlée Cheesecake”, where I talk about the amazing three days of cooking with one of my bestie Sophia. There is also a guest blog with full breakdown of the 3 days over on the wonderful Anna’s Blog From ShenANNAgans.

However, The beautiful “Ansel” Chocolate biscuits were WAY to rich and you could really only eat 1 and with a cup of coffee or tea (I know, 1 should be enough but it’s not OK!) So I took my rather lovely biscuit recipe that I pretty much developed from the side of the “nestle chocolate bits” packet, and went one step further. Chocolate Cookie with White Chocolate Chunks.

I know there is only one with this coffee, but seriously, I had about 3! My excuse is that the ones pictured here were the little baby ones. I often make 24 large (tablespoonful) size and 20 small (teaspoonful) size out of the one batch. This way if you want a few the little ones don’t seem too much! 🙂

Ingredients – makes 36 biscuits (tablespoonful) 60 biscuits (teaspoonful)

100g brown sugar

100g castor sugar

250g butter (cut into cubes)

2 eggs

½ teaspoon of vanilla

320g Plain flour

60g cocoa

pinch of salt

½ teaspoon of bicarbonate of soda

300g of white chocolate chunks (any white chocolate will do, melts, chips, broken up block)

Conventional Method

1. Preheat oven to 180 Celsius and prepare baking trays with baking paper.
2. Sift dry ingredients into a bowl.
3. Into a separate bowl, cream butter and the two sugars until light and fluffy.
4. Add vanilla, then add eggs in one at a time and beat until combined
5. Fold in dry ingredients
6. Fold in white chocolate, chocolate chunks and use your hands to evenly distribute them.
7. Cover the bowl and place ingredients in the fridge for at least 30 minute – 1 hour.
8. Roll up mixture (tablespoon or teaspoon size) into balls and place on a prepared tray.
9. Press slightly and bake in oven for 10-15** minutes depending on the size of your biscuits and how soft you want them.
10. When cooked to how you prefer, carefully transfer onto a cake rack and allow to cool. EAT!

Roll into the desired size and press down slightly.

Thermomix Method

This recipe was made in the TM5 and quantities are safe to be made in the TM31. Yo may have to beat the sugar and the butter longer in the TM31.

1. Preheat oven to 180 °C and line large baking trays with baking paper.
2. 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.
3. Add Butterfly and secure in place, then 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.
4. 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.
5. Remove Butterfly and add in dry ingredients (except chocolate chips) mix 20 – 30 seconds/speed 5, using spatula to help move the mixture around the bowl.
6. Place all ingredients into another large bowl and add chocolate, 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 chocolate doesn’t get broken up too much.
7. Cover the bowl and place ingredients in the fridge for at least 30 minute – 1 hour.
8. Roll up mixture (tablespoon or teaspoon size) into balls and place on a prepared tray.
9. Press slightly and bake in oven for 10-15** minutes depending on the size of your biscuits and how soft you want them.
10. When cooked to how you prefer, carefully transfer onto a cake rack and allow to cool. EAT!

I used melts for this batch, but sometimes I just break up a block of white into chunks… just as good.

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.

**10 minutes will give you soft gooey biscuits, 12 minutes will give you crunchy on the outside soft in the middle. 15 minutes will give you pretty much crunchy.

Wait until the biscuits are completely cold before transferring to an airtight container. Biscuits should last up to a week, before they start to go stale (yeah right) but they are always best eaten on the day or the day after they are made.

24 large and 20 small out of one batch… Ummmm I may have eaten one or two straight from the oven… My bad!

To freeze, wrap individually and grab one out and put in your lunch box, they will be perfect for morning, afternoon tea or even a nice treat after lunch. Or you could freeze the dough and just bake fresh cookies when you want them?

Above is a picture of my Chocolate Chip Cookies mixture, about 1 tray (12) ready and wrapped for the freezer.

I hop you like making and eating these delicious cookies as much as I did. Don’t forget to drop me a line and let me know what your favourite biscuit is!

Thanks for reading!

Liz xx

If you like this recipe maybe you might enjoy these as well?

Melting Moments

Forgotten Cookies – Gluten Free

Milo Cookies

Elizabeth Connolly

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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
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