Classic chocolate chip cookies con Thermomix®

Pasos

1. 1

   Add 230g cold chopped unsalted butter, 160g caster sugar, and 160g light brown sugar to the mixing bowl. Insert the Butterfly Whisk. Mix for 2 min 30s / vitesse 3.

   2min30sec

   3vit.
2. 2

   Add 2 eggs, 1 egg yolk, and 1 tsp vanilla. Mix for 30s / vitesse 3.

   30sec

   3vit.
3. 3

   Remove the Butterfly Whisk. Add 475g plain flour, 1 tsp salt, 3 tsp baking powder, and 3/4 tsp baking soda. Mix for 20s / vitesse 3. Scrape down sides of the bowl with the spatula if needed and mix for another 10s if not fully combined.

   20sec

   3vit.
4. 4

   Add 450g chocolate chunks or chips. Mix for 20s / vitesse mijotage / sens inverse to incorporate gently.

   20sec

   
5. 5

   Portion the dough into 75-80g balls.

   10sec

   3vit.
6. 6

   Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).

   10min

   100°C

   2vit.
7. 7

   Preheat oven to 165-170°C.

8. 8

   Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft.

9. 9

   Remove from the oven and let cool slightly.

10. 10

    Serve warm with ice cream.