Chocolate Chip Cookies

The internet is littered with chocolate chip cookie recipes. Not that they’re hard to make. It’s more that everyone has they’re own favourite texture and taste. Some like crunchy, some like chewy, and some like them soft.

So how do you like yours?

Sure the texture can sometimes be altered using the baking method (we go into that in one of our Bake Club Online Modules), but there are so many other variables as well.

Do you use brown sugar, white sugar or both as I have?

Do you like dark, milk, white or a mix of chocolate in yours? I believe it’s really important to use good quality chocolate for the best results. If you want your chips to be hard you need compound chocolate, if you want soft and melty you want couverture.

Chocolate Chip Cookies

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There are so many chocolate chip cookie recipes online. These are my favourite. I like to make them in the Thermomix (because its easier), but they also work well with Conventional method.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Difficulty Easy

Course Afternoon Tea, Lunch Box Treat, Snack

Cuisine American

Servings 22

Method Thermomix and Conventional

Cook ModePrevent your screen from going dark

Equipment

• Thermomix or Stand Mixer

Ingredients

  

1x2x3x

• 250 g Plain flour
• 1 tsp Bicarb soda
• 1 tsp salt (if you don't have flaked use 1/2 tsp table salt) flaked is nice, I use Pink Murray Valley
• 2 tsp cornflour
• 50 g caster sugar
• 150 g brown sugar
• 170 g unsalted butter chilled and cubed
• 1 large egg
• 2 tsp vanilla extract
• 190 g chocolate chips (I like either Callebaut or Cadbury chips) bag chips more or less as you like.

Instructions

 

Thermomix Method:

• Weigh all the dry ingredients into the TM bowl, Flour, Bicarb, *salt, cornflour, and sugars Mix for 10 seconds/speed 6
• Add the cubed cold butter to the TM bowl, Mix 5 seconds/speed 5 Your mix should look like bread crumbs now. If it's not, you need to scrape and lift to release butter from the sides or base of the bowl – do that now. Next time your butter needs to be chilled. 😉 it's much easier this way trust me.
• Add the egg and vanilla to the TM bowl and mix again 5 seconds/speed 5
• Add the chocolate chips and mix on reverse speed 5 seconds / reverse speed + 5
• Remove the mix from the TM bowl and form into 40 g balls. You should get around 22 cookies.
• Now pop the cookie balls in the fridge and set the oven to 160 °c
• When the oven has come to temperature, (give it around 15 mins to do so) start placing your cookies on a cookie sheet. Line the sheet with baking paper if you don't have a really good non stick tray. Now if you like your cookies flatter you'll need to flatten the tops ever so lightly so they flatten a bit, but not too much or they will spread too far. If you like them to sit up proud and chunky, leave them in balls (they will still sink a little on baking).
• Bake until you start to see a little bit of colour around the edges. Start checking at 10 mins but mine take 13

Conventional Method

• Weigh all the dry ingredients into a food processor, Flour, Bicarb, *salt, cornflour, and sugars blitz for a few seconds to incorporate and remove any lumps.
• Add the cubed cold butter to the food processor and blitz until your mix looks like bread crumbs.
• Add the egg and vanilla to the processor and mix again until everything is combined. Don't overwork it. You may need to remove the lid and move things around with a spatula to get everything together.
• Tip the contents of the procssor into a large bowl, add in the chocolate chips and mix in by hand.
• Form into 40 g balls. You should get around 22 cookies place them on a tray and pop them in the fridge. You need to leave them in the fridge until they're firm.
• Once the cookies are firm you can pop the oven on to 160°c. When the oven has come to temperature, (give it around 15 mins to do so) start placing your cookies on a cookie sheet. Line the sheet with baking paper if you don't have a really good non stick tray. Now if you like your cookies flatter you'll need to flatten the tops ever so lightly so they flatten a bit, but not too much or they will spread too far. If you like them to sit up proud and chunky, leave them in balls (they will still sink a little on baking).
• Bake until you start to see a little bit of colour around the edges. Start checking at 10 mins but mine take 13

Notes

You can make these sort of cookies ahead of time and bake them off when you’re ready.  To have them fresh when every you want them, they’ll be fine (left raw) in a sealed container in the fridge for up to 4 days and in the freezer for around 3 months. Just take the balls from the fridge or freezer, pop them on your cookie sheet and bake as usual.  No need to defrost, although you could add a few choc bits on top as I have in the image in this post. 

Want to know more?

While we love these chocolate chip cookies, but one of our most viewed recipes (that yoyu might want to try) is for these soft & gooey Brownies

Or join us for Bake Club Online?