Chocolate chip cookies!
When warm from the oven these are my ultimate sweet craving!
The very first time I arrived in the US, my older sister Roxanne took us clothes and make up shopping at a mall in Virginia. That was where I saw a Mrs. Fields cookie shop. I’ve been reading various US magazines growing up and read (and dreamt!!) about these very cookies. A few minutes and $40 later, I was munching on cookies from Mrs. Fields, tasting and trying to figure out what the ingredients are with every bite. It was a big bag of cookies so, of course I shared them!
I had been baking and cooking and testing out lots of different recipes any chance I get since I was about 12. I came across this recipe when I first got the Thermomix last year. It’s so easy you can make it anytime a craving hits. Bonus that it tastes and looks so good!
This recipe makes about 30 pieces, and no, it won’t cost you anywhere near the $40 I paid for a couple of dozens (I think…I don’t remember exactly how many it was but it wasn’t that much). Double the recipe if needed and make someone’s day by sharing some!
- 6 oz dark chocolate, cut into pieces (or just use semi-sweet chocolate chips)
- 4 oz unsalted butter
- 3.5 oz granulated sugar
- 3.5 oz dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract or paste
- 7 oz unbleached all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- nuts of choice, optional
Preheat oven to 350F. Prepare 2 sheet pans and set aside.
Place 6 oz chocolate in the Thermomix bowl. Cover and set to 3 seconds on speed 3. Transfer to a bowl and set aside. (Or you can just pour 6 oz of semi sweet chocolate chips into a small bowl and set aside).
Place butter, granulated and brown sugars, egg, and vanilla in the bowl, cover and set to 2 minutes, speed 3.
Add flour, baking soda, baking powder, and salt. Cover and set to 40 seconds, speed 4. Scrape down sides of the bowl with a spatula. Add chocolate (and nuts if using) and mix 30 seconds, speed 2, reverse blade.
Form into walnut sized balls (I used 2 spoons to create a rounded shape) and place about 2 inches apart on the prepared sheets.
Bake 10 – 12 minutes or until golden brown. Cool on a wire rack.
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