These are so good. They remind me of the ones we would make growing up and are so delicious. And easy. You don’t need a thermomix but I’ve adapted this recipe to the Thermomix. You could easily double the quantity because they won’t last long. You can also use a gluten free flour that is a cup for cup substitute like white wings or Macro and then you’ll need to check your choc chips to be gluten free. Oh and don’t leave the dough out too long………I made the mistake of doing something and came back to see that little people had eaten the dough when I could have got another few cookies out of the bowl. Cheeky!
- ½ cup (110g) raw sugar
- ¼ cup (55g) brown sugar
- 125g butter, room temperature
- 1 egg
- dash vanilla extract/essence
- 1¼ cups (185g) plain flour
- pinch of salt
- ¼ - ½ tsp bicarb
- a few generous handfuls of choc chips
- Place raw sugar in TM bowl and process 10 seconds, speed 9.
- Add in brown sugar and butter and cream on speed 4 for 20 seconds
- Add in vanilla and egg and process speed 4 for another 20 seconds.
- Tip in flour, salt and bicarb and mix on speed 3 for 20 seconds. Scrape down bowl
- Add in choc chips (be generous) and mix on speed 2 for 10 -15 seconds.
- **Using a teaspoon place a spoonful of mixture on a lined baking sheet, leaving enough room for the cookies to spread and bake in a 180C oven for about 10-12 minutes until lightly golden. They will still look soft and this is fine as they will firm up while cooling.
- I leave them for a minute or two on the hot baking tray then lift off the baking paper taking the cookies with me to a cooling rack to cool.
- Delicious warm with a nice hot drink. They won't last long
- If you don't have a thermomix then cream your butter and brown and caster sugar (instead of raw sugar), add in the egg and vanilla and mix well. Tip in the flour, salt and bicarb and gently fold in until it's all mixed through. Add in the choc chips and mix until evenly distributed and then follow from **