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The best Chewy Chocolate chip cookies



15 piece(s)


  • 50 grams almonds
  • 50 grams rolled oats
  • 125 grams plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt flakes
  • 150 grams unsalted butter at room temperature
  • 180 grams brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 150-200 grams dark chocolate chips
  • 6
    1h 15min
    Preparation 1h 0min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
  • 9

Recipe's preparation

  1. Place almonds and rolled oats into TM bowl and mill 10 seconds / speed 8

    Add flour, baking powder, bicarbonate of soda and sea salt flakes.

    Blend 5 seconds / speed 5. Set aside in a seperate bowl.

    Without cleaning bowl add butter and brown sugar

    Beat/cream 2 minutes / speed 4

    Scrape down sides of bowl and cream for another 1 minute / speed 4

    Add egg and vanilla extract

    Beat 10 seconds / speed 4

    Add reserved flour mixture to bowl and mix 10 seonds / speed 4

    Scrape down sides of bowl and repeat if necessary until just combined

    Add chocolate chips and mix Counter-clockwise operation 10 seconds / speed 3

    Turn out cookie dough mixture onto a piece of glad wrap and shape into a sausage the width of biscuits (about 5cm). Wrap up and place into the fridge for about an hour, OR the freezer until the mixture is firm and holds it shape. (your mixture can be kept in the freezer at this point and used another day - just slightly defrost)

    Heat oven to 160 degrees

    Line a baking tray with baking paper and slice your cookie sausuage into 1cm slices, squeeze into shape if necessary. Place onto prepared oven tray, leaving plenty of room for spreading. These guys like to spread more than your normal biscuit. I usually put 9 to a tray compared to my usual 12.

    Bake for 12 - 15 minutes or until golden brown, but a tad underdone in the middle. You want them crsipy on the outside but chewy in the middle

    Allow to cool, and then transfer to a wire rack before storing in an airtight container if they get that far.

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I usually double this recipe, which is possible, but you may need to add the flour to the creamed butter and sugar half at a time and use your spatula to assist incorporating the mixture.

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.

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