Next week in the UK is what they call here “Half Term Holiday” which in the US would be Spring Vacation. Depending on the year and the weather – and alas, on the economy – families in both countries either go away or stay at home. If you’re staying at home and need things for the kids to do, here’s a kid-friendly way to use your kid-friendly Thermomix and make some everybody-friendly cookies.
I have already made Janie Turner’s brilliant, fast and easy Thermomix chocolate chip cookie recipe and it yields brilliant, crisp cookies. But my dear husband doesn’t really like them (if you could see the look of disappointment – er, glee – on my face now as I realise I have to eat them all) because he prefers a softer, chewy cookie. Thus the search for the chewy chocolate chip cookie recipe was born.
I began searching my cookbooks and the web for the perfect recipe that would yield that scrumptious chewiness that makes you drool with anticipation as you gently pull the softly yielding cookie apart. (Down girl, down!) Our familiar friend Diana from Diana’s Desserts saved the day by reprinting the quest upon which American cookbook and website Cook’s Illustrated actually embarked. From the beginning I was hooked. “After testing forty variations…” Anyone who is so devoted is a true chocoholic. Give me more! Let me be your taster, please!
To make a long story short (but one that is worth reading so do visit the sites above), it would appear that the key element to the chewy chocolate chip cookie is melted butter. Not just beaten with sugar, but melted. And real butter is essential to get the right results.
Get the kids to help with this super-easy Thermomix adapted recipe. Thermomix has so many built-in safety features, kids can happily and safely make cookies with minimal adult supervision. Melting the butter right in the Thermomix bowl at 37° C means safer handling, and no waiting for the butter to cool back down to a useable temperature. And Thermomix is really easy for kids to use. Just push a couple of buttons and turn a dial and bingo – you’ve got the best chocolate chip cookies you ever ate in about a minute!!
I shall put you out of your chocolate misery and get straight to my Thermomix adaptation of the Cook’s Illustrated Chewy Chocolate Chip Cookie recipe. This yields 18 ginormous (for US readers that’s both giant and enormous) cookies that are buttery, soft and chewy. I used a mix of white and dark chocolate chips and dropped them by tablespoons onto my cookie sheets. You could easily make over three dozen “normal” sized cookies for smaller appetites and lunchboxes. Watch the timing and take them out as soon as they start to harden around the edges but the insides are still puffy and soft. Thay way they come out amazingly chewy and incredibly good.
If it will make you feel any better, the longest three minutes of my life were those spent waiting for my cup of tea to properly infuse before I dove into my first bite
Bon appétit !
Madame Thermomix’s Chewy Chocolate Chip Cookies
Adapted for Thermomix from a Cook’s Illustrated Chewy Chocolate Chip Cookie recipe courtesy of Diana’s Desserts. Makes 18 very large gourmet-style cookies, 3 to 4 inches / 7 to 10 cm in diameter, or 3 dozen smaller cookies.
170 g butter, cut into small cubes to ensure even melting
240 g plain flour
½ tsp salt
½ tsp baking soda/bicarbonate
200 g light or dark brown soft sugar
100 g granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
200 g – 400 g chocolate chips or chunks, milk, plain or white or a combination
- Preheat oven to 160° C/325° F/gas mark 3 ½. Place your oven racks in the upper- and lower-middle positions to ensure proper air circulation.
- Weigh the butter cubes into the Thermomix bowl. Melt butter 37° C/7 minutes/Speed 1 or just until all the butter is melted.
- Weigh in remaining ingredients (except the chocolate chips). Mix 30 seconds, gradually increasing from Speed 3 to Speed 5.
- Scrape down the sides of the TM bowl with the spatula. Mix again 15 seconds/Speed 5.
- Add the chocolate chips and stir in by hand with the spatula until evenly mixed.
- For big gourmet cookie shop cookies: Drop ¼ cup dough balls or large tablespoonfuls/dessert spoonfuls onto lipless baking trays lined with baking paper or a silicone sheet. For normal sized cookies, use heaping teaspoonfuls.
- Bake, switching position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centres are still soft and puffy, 15 to 18 minutes. (Start checking doneness at 13 minutes.) Bake smaller cookies for 10 to 12 minutes. To ensure cookies remain soft and chewy, leave on the cookie sheets/baking trays to cool.
Serve warm with a glass of milk, a cup of tea or some good coffee. Store remaining cookies – ha! as if there will be any – in an airtight container.
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