Neiman Marcus Choc Chip Cookies Thermomix
Serves 60 • Prep 20 mins • Cooking 10 mins
This recipe makes a lot of cookies, so you might like to freeze half of the baked cookies for up to one month in an airtight container. Or you could freeze them unbaked, ready to pop into the oven at a moment’s notice.
What you’ll need
150g walnuts
1 cup rolled oats
225g soft unsalted butter
1 cup sugar
1 ⅓ cups brown sugar
1 teaspoon vanilla extract
2 large eggs, lightly beaten
2 cups The Healthy Baker Plain Flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
½ teaspoon salt
1 ¾ cups dark chocolate chips
½ cup milk chocolate chips
Preheat oven to 190°C or 170°C fan-forced. Line 3 baking trays with baking paper.
Place walnuts into mixing bowl and chop 3 sec/ speed 4. Set aside.
Place oats into mixing bowl and mill 10 sec/speed 7 or until coarsely ground. Set aside.
Place butter and sugars and vanilla into mixing bowl and mix 1 min/speed 6.
With blades rotating speed 3, add eggs, one at a time, through hole in mixing bowl lid.
Add flour, baking powder, bicarbonate of soda and salt and combine 40 sec/ speed 4.
Add chocolate and walnuts. Mix 10 sec/reverse/speed 3.
Roll tablespoons of mixture into balls and place on prepared trays.
Flatten, leaving 5cm space between cookies to allow for spreading.
Bake for 8-10 minutes, or until golden. For crisper cookies bake for 12-15 minutes.
Cool slightly on trays; then transfer to wire cooling racks to cool completely.
Store in an airtight container for up to 7 days, or in the freezer for 1 month.
