Thermomix Chocolate Chip Cookies
These Thermomix Chocolate Chip Cookies are soft in the center, lightly crisp around the edges, and packed with melty chocolate chips. Using the Thermomix makes the process fast, foolproof, and mess-free—from creaming the butter and sugar to mixing the dough perfectly every time. Whether you’re baking for family, guests, or a sweet treat to enjoy with coffee, this recipe delivers classic bakery-style cookies with minimal effort.
Perfect for beginner and experienced Thermomix users alike, these cookies come together in under 30 minutes and can easily be customized with different chocolates, nuts, or flavors.
Why You’ll Love This Recipe
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Quick and easy with minimal cleanup
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Soft, chewy texture with golden edges
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Uses simple pantry ingredients
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Perfect for batch baking or freezing
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Family-friendly and freezer-friendly
Ingredients
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120 g unsalted butter, softened
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100 g brown sugar
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80 g white sugar
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1 large egg
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1 teaspoon vanilla extract
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240 g plain flour (all-purpose)
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½ teaspoon bicarbonate of soda (baking soda)
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½ teaspoon salt
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150–180 g chocolate chips (milk, dark, or a mix)
Instructions (Thermomix Method)
Step 1: Preheat Oven
Preheat your oven to 180°C (350°F). Line two baking trays with baking paper and set aside.
Step 2: Cream Butter and Sugars
Add the butter, brown sugar, and white sugar to the Thermomix bowl.
Mix: 20 sec / Speed 4
Scrape down the sides of the bowl.
Step 3: Add Egg and Vanilla
Add the egg and vanilla extract.
Mix: 10 sec / Speed 4
Scrape down again to ensure everything is well combined.
Step 4: Add Dry Ingredients
Add the flour, bicarbonate of soda, and salt.
Mix: 10 sec / Speed 3
Do not overmix—stop as soon as the dough comes together.
Step 5: Fold in Chocolate Chips
Add the chocolate chips.
Mix: 5 sec / Reverse / Speed 2
Alternatively, fold through gently with a spatula for chunkier cookies.
Shaping and Baking
Scoop tablespoon-sized portions of dough and roll lightly into balls. Place them onto the prepared trays, leaving space for spreading.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look soft. The cookies will firm up as they cool.
Allow cookies to rest on the tray for 5 minutes before transferring to a wire rack to cool completely.
Tips for Perfect Thermomix Cookies
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Soft cookies: Slightly underbake and let them finish setting on the tray
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Crispier cookies: Bake an extra 2 minutes
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Even baking: Rotate trays halfway through if your oven heats unevenly
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Do not overmix once flour is added—this keeps cookies tender
Variations
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Double Chocolate: Replace 30 g flour with cocoa powder
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Chunky Style: Use chopped chocolate instead of chips
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Nutty Cookies: Add 60 g chopped walnuts or pecans
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White Chocolate & Macadamia: Swap chocolate chips accordingly
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Sea Salt Finish: Sprinkle baked cookies lightly with flaky salt
Storage and Freezing
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Store baked cookies in an airtight container at room temperature for up to 5 days
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Cookie dough balls can be frozen for up to 3 months
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Bake from frozen, adding 1–2 minutes to baking time
Thermomix FAQ
Can I halve the recipe?
Yes, simply halve all ingredients and follow the same method.
Can I use self-raising flour?
Plain flour is recommended. If using self-raising, omit the bicarbonate of soda.
Which Thermomix models does this work for?
This recipe works perfectly for TM31, TM5, and TM6.
Final Thoughts
These Thermomix Chocolate Chip Cookies are a must-have recipe for your collection. Fast, reliable, and irresistibly delicious, they’re ideal for everyday baking or special occasions. Once you try them, they’ll quickly become your go-to cookie recipe.