Not Byron Bay Cookies by The Busy Thermie

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Not Byron Bay Cookies by The Busy Thermie

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Ingredients

12 piece(s)

Dough

175 g Butter
70 g brown sugar
70 g caster sugar
1 --- egg
2 tsp vanilla extract
250 g plain flour
50 g cornflour or rice flour
0.5 tsp baking powder
200 g Chocolate chunks, Chop chocolate melts in 1/2
1/4 tsp salt

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6

35min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  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.
- Recipe is created for
  TM 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.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9

Recipe's preparation

Chop chocolate chunks and/ or nuts by hand into 1/2 chunks. Place in fridge while you prepare dough.

Add 175g softened butter, 70g brown sugar and 70g caster sugar to

. Mix 1 min/SP4. Scrap base and sides of bowl.

Add 1 egg and 1 tsp vanilla to mixture and mix 30 sec/SP4. Scrape base and sides of bowl.

Add remaining ingredients (except chocolate chunks) and mix 30sec/ SP4 or until dough forms. Scrap base and sides of bowl.

Add chopped 200g chocolate and/or nuts and mix reverse/10 sec/SP4

Empty dough onto a long piece of baking paper. Mould into 6/7cm diameter log with the help of the baking paper. Wrap in the baking paper, twist ends and place in freezer for 2-4 hours.

Preheat oven to 140 degrees. Chop the frozen dough log with a sharp knife into 1.5cm thickness discs (if the dough cracks just finish the cut and mould back into place with your hands). Place on a lined baking tray. Place tray into oven at 140 degrees and bake for 25-30 minutes. Allow to cool on cookie sheet before transfers to a cooling rack. Tip# you don't want your cookies to brown, keep them as blonde as possible while making sure they are cooked through..

Accessories you need

Spatula TM5/TM6
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Tip

It is a very soft dough once finished, use the baking paper to mould the log as you wrap it up ready for the freezer, once it's in the freezer and hardened slightly, mould it so it round with your hands.

flavour variations are:

M&M - 100g Choc chunks & 50g M&Ms

White Chocolate & Macadamia- 120g white Choc chunks & 80 macadamia nuts

Store in an airtight container, they taste the best the day after cooking. They freeze great!

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.