Choc Chip Cookies

All kids love treats. This is true! And as parents, we love to spoil them.

And so it just makes sense to tweak those all-time favourite treats and make them a little more nutritious.

My choc chip cookies are made with wholemeal (or spelt) flour, use rapadura sugar rather than raw or brown sugar and gorgeous real butter and eggs.

This dough can be rolled into a log and frozen, so it’s perfect to make in a double batch. Simply slice, roll, then bake.

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Choc chip cookies

Servings: 16

Author: Rebecca McAlister

Prep time: 5 MinCooking time: 12 MinTotal time: 17 Min

Ingredients

• 75g butter
• 100g rapadura sugar
• 1 egg
• 1 tsp vanilla paste
• 175g wholemeal plain flour
• 1 tsp baking powder
• 100g dark chocolate chips

Preparation

1. Preheat oven to 180 degrees (160 degrees fan forced). 
2. Line two baking trays with baking paper or your Thermomix oven tray liners.
3. Combine butter and sugar into Thermomix bowl and mix 20 seconds/speed 4.
4. Add egg and vanilla then mix 10 seconds/speed 4.
5. Add flour and baking powder and mix 10 seconds/speed 4.
6. Add 75g of the choc chips (reserve some to top the cookies) and mix 10 seconds/reverse/speed 2.
7. Turn dough out onto your ThermoMat or a floured bench and roll into a log. 
8. Portion dough into 16 pieces, then roll into balls and arrange onto two large baking trays lined with baking paper or oven tray liners. 
9. Press each cookie down slightly with a fork and add a few choc chips to the top. 
10. Bake for 10-12 minutes, then cool on a wire rack.

Tools and equipment

1. 2 large oven trays
2. Baking paper or oven tray liners

Recommended Products:

Oven tray liner

Rose gold oven tray

ThermoMat

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