- 150 grams brown sugar
- 100 grams raw sugar
- 250 grams Butter, softened
- 2 teaspoons vanilla extract
- 2 tablespoons olive oil
- 2 eggs
- 340 grams plain flour
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1.5 tablespoons instant coffee granules
- 350 grams chocolate chips
Recipe is created for
Preheat oven to 180 degrees C, and line a few trays with baking paper and set aside.
Place sugars into bowl and mill for 10 seconds, Sp9.
Add butter, vanilla, and oil and cream it for 30 seconds, Sp3-4.
Add eggs, flour, bicarb, salt, and coffee and, using the spatula to help, blend for 20 seconds, SP6.
Turn mixture (it'll be quite a wet sticky mix) onto ThermoMat together with choc chips and incorporate them into the dough.
Roll the dough into a couple of logs and, if you have time, refrigerate for 10 minutes or so to make it easier to manage. If not, just go ahead and slice into 1.5cm rounds and lick your fingers later! These cookies will spread.
Bake for 8-10 minutes or until the edges start to brown. You're aiming for crispy on the outside and soft/chewy on the inside.
Allow to cool slightly on the tray before transferring to a wire rack.
Accessories you need
I've converted this recipe to the TMX for a customer of mine. The first time I made them I only had wholemeal plain flour. They worked really well and the dough was far less messy, so that's an option too. I'd like to try reducing the amount of sugar too - if anyone does so then please leave feedback as to how they turn out for you.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.