GezCooks
Ingredients
14 piece(s)
125gm unsalted butter softened
- 125 grams unsalted butter, soft
- 125 grams Soft Light brown sugar, I used just 60grams
- 100 grams caster sugar, I skipped this
- 2 level teaspoons Pure Vanilla Extract
- 1 egg, cold from fridge
- 1 egg yolk, cold from fridge
- 300 grams flour, I used spelt flour
- 1/2 level teaspoon bicarbonate of soda
- 1 package 340gm Cadbury's milk chocolate chips packet, Dark also works well
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6
3h 10min
Preparation 3h 0minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
1. Melt butter 3 minutes/ 90 degrees/ speed 1 until all melted
2. Let butter cool 5 minutes
3. Mix (both) sugars 30 seconds/ speed 4
4. Add vanilla, cold egg and cold egg yolk and mix 30 seconds/ speed 4 until light and creamy
5. On speed 1, Slowly mix in flour and bicard soda until just combined
6. Add chocolate reverse/ 20 seconds/ speed 3 until just combined
7. Remove dough, wrap in cling film and place in fridge for 3- 24 hours.
8. Remove dough, slice into cookie shapes (approx 80mm thick) and place on baking tray lined with baking paper
9. Bake in pre-heated oven at 170 degrees celcius (fan-forced) for 7-10 minutes until golden
10. Remove from oven and allow to cool
Nigella's Choc Chip Cookies
Accessories you need
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Spatula TM5/TM6
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Tip
This recipe was converted from Nigella Lawson's 2010 book Nigella Kitchen.
I republished her original ingredient quantities but I cut the sugar down to just brown sugar, no caster.
Baking time with cookies depends on your preference and oven - just watch them, as soon as the edges start to brown, take them out and let them cool. They'll set firm and chewy.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
Add a commentA really unusual choc chip
A really unusual choc chip biscuit recipe. A cross between a cake and biscuit! I stuck with the recommended sugar quantities. I used a whole packet of Cadbury choc chips and you honestly don't need any more. Plenty of sweetness from the choc chips alone. Yummy!
yummo! These are indulgent.
yummo! These are indulgent. I didn't have enough dark choc chips so I used white choc chip as well. Easy recipe to follow. I have cooked these before without puttng them in the fridge. They still make a yummy biscuit but not as good a texture.
I did do less sugar as suggested and I definatly recommend that for others as they are rice enough with all the choc chips.
These are great! The first
These are great! The first recipe I've found that gives a soft chewy cookie that still retains a degree of firmness. I didn't have choc chips so just chopped up a block of dark chocolate beforehand. Will definitely be making these again!