Chocolate Chip Cookies

Name: Chocolate Chip Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 22 Portionen
Ingredients: 1 piece Egg, size M - room temperature; 250 g Wheat or spelt flour - type 405 or type 630; 200 g Chocolate Chunks dark chocolate, amount divided; 150 g soft butter or margarine; 150 g brown sugar; 50 g Sugar; 1 Pck. Bourbon vanilla sugar; 0.5 tsp Baking powder; 0.5 tsp Salt

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Cook Time

35 min

Servings

Difficulty

Easy

Prep Time

15 Min

This Thermomix® recipe for Chocolate Chip Cookies is ready in 35 min and yields 22 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These chocolate chip cookies from the Thermomix® are a delicious snack or a sweet dessert. The main ingredients are flour, butter, sugar, egg and dark chocolate chips. Preparation takes about 35 minutes and yields approximately 22 cookies. Ideal for coffee breaks, as finger food or for festive occasions. The recipe is perfect for anyone who wants to bake delicious cookies quickly and easily.

Ingredients (9 ingredients)

1 piece Egg, size M - room temperature
250 g Wheat or spelt flour - type 405 or type 630
200 g Chocolate Chunks dark chocolate, amount divided
150 g soft butter or margarine
150 g brown sugar
50 g Sugar
1 Pck. Bourbon vanilla sugar
0.5 tsp Baking powder
0.5 tsp Salt

Preparation (6 steps)

Mix butter and sugar

Thermomix® Setting

2 min/Speed 4

Put 150 g soft butter or margarine, 150 g brown sugar, 50 g sugar and 1 pack Bourbon vanilla sugar into the mixing bowl and mix for 2 min/speed 4. Scrape down from the edge with the spatula.

120

Stir in egg

Thermomix® Setting

20 sec/Speed 3

Add 1 room temperature egg and stir in for 20 sec/speed 3. Scrape down from the edge with the spatula.

Stir in flour mixture

Thermomix® Setting

30 sec/Speed 3

Put 250 g wheat or spelt flour, 1/2 tsp baking powder and 1/2 tsp salt into the mixing bowl and stir in for 30 sec/speed 3. Scrape down from the edge with the spatula.

Fold in chocolate chips

Thermomix® Setting

10 sec/Linkslauf Speed 2 Reverse

Put 150 g chocolate chunks (dark chocolate) into the mixing bowl and fold in for 10 sec/reverse rotation speed 2. Scrape down from the edge with the spatula.

Shape and bake dough

Shape the dough into apricot-sized balls with your hands. Place half of the balls on a baking tray lined with baking paper (keep distance!). Set aside the other half of the balls on a plate in the refrigerator. Flatten the balls slightly and distribute approx. 25 g chocolate chunks (dark chocolate) evenly on top and press down lightly. Bake in a preheated oven at 170 °C top/bottom heat (150°C fan oven) on the middle rack for 10 to 15 minutes until golden brown.

Let cookies cool and bake second batch

Remove the cookies from the oven and let them cool on the tray for 5 minutes, then transfer to a wire rack. Take the second half of the balls out of the refrigerator, distribute them on the baking tray with space in between, flatten them slightly, also distribute approx. 25 g chocolate chunks (dark chocolate) on top and press down lightly, bake directly in the oven.