Wanda Oyola, Thermomix® Independent Consultant in Kissimmee Book a cooking demo
Sweet Sofrito

Chocolate Chip Cookies

Golden cookies with crisp edges, soft chewy centers and big melty chunks of chocolate.

By Wanda Oyola 1 h 25 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A stack of chocolate chip cookies with melted chocolate chunks, one broken in half, next to a glass of milk.

A warm chocolate chip cookie with a cold glass of milk is about as American as dessert gets. These have golden, slightly crisp edges and a soft, chewy middle, thanks to more brown sugar than white sugar and an extra egg yolk. Chopping a chocolate bar instead of using chips gives you big puddles of melted chocolate and little shards all through the dough.

The Thermomix® TM7™ chops the chocolate first, then creams the butter and sugars, adds the eggs and flour, and folds the chocolate back in on reverse, all in the same bowl. A short rest in the fridge makes the cookies thicker, and the oven does the rest in about 12 minutes per batch.

Made in the Thermomix® TM7™

Chocolate Chip Cookies

Makes: 24 cookies

  • Prep15 min
  • Cook36 min
  • Total1 h 25 min
  • Serves24

Ingredients

Instructions

  1. Place the chocolate in the mixing bowl and chop 3 sec/speed 5, into chunks. Transfer to a bowl and set aside.
  2. Place the butter, brown sugar and sugar in the mixing bowl and mix 1 min/speed 4, until creamy. Scrape down the sides with the spatula.
  3. Add the egg, the yolk and the vanilla and mix 20 sec/speed 4.
  4. Add the flour, baking soda and salt and mix 15 sec/speed 4. Add the chocolate and mix 15 sec/reverse/speed 3, helping with the spatula through the lid opening, until it is evenly spread.
  5. Cover the dough and refrigerate for 30 minutes. Preheat the oven to 180°C (350°F) and line 2 baking sheets with parchment paper.
  6. Scoop the dough into 45 g balls (3 tbsp) and place 8 on each baking sheet, 5 cm (2 in) apart. Sprinkle with a few flakes of sea salt, if you like.
  7. Bake one sheet at a time for 11 to 13 minutes, until the edges are golden and the centers still look a little soft. Bake the rest of the dough the same way.
  8. Let the cookies rest on the baking sheet for 5 minutes, then move them to a rack to cool.

Tips

  • Freeze the dough balls on a tray, then keep them in a freezer bag up to 3 months. Bake them straight from the freezer, adding 2 minutes.
  • No chocolate bar? Use 200 g chocolate chips (1 1/4 cups) and skip step 1.
  • Kept in an airtight container, the cookies stay soft for 4 days.

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