Makes 12

When I was in the States, I became obsessed with some American foods, all of them unhealthy, all of them sweet and all of them utterly delicious! I came home with a long “Things I want to try at home” list and chocolate chip cookies were right up there.

When we were staying at the White Swan Inn in San Francisco, every afternoon the cookie jar would be filled with some freshly baked cookies and if you timed it just right, they would be still warm. On the other hand, if you timed it just wrong, they cookies would all be gone. Yes, those cookies disappeared faster than hot cakes are sold! Every day there was a different kind of cookie and I took great delight in the discovering the daily cookie surprise.

We used to have breakfast at the hotel and then we were so busy seeing and doing all the things that we’d skip lunch and head back to the hotel late afternoon for our siesta. That’s how our cookie replacement diet started, we’d skip lunch and eat a cookie instead, because everyone knows cookies should be a food group.

The chocolate chip cookies were my fave and I set about recreating the soft, chewy goodness as soon as I got home. These cookies are perfect for the impatient baker like me, because not only are they melt and mix, so you don’t have to wait for the butter to soften, you don’t have to refrigerate the dough either. I mean seriously who has time for that?!

These cookies are crisp on the outside and all soft and chewy on the inside, just like a good cookie should be. This recipe will have cookies from oven to table in less than 10 minutes and they’re absolutely delicious warm! They store well too, but don’t worry about their longevity, because they’re way too yummy to last.

Ingredients

125g butter, chopped

100g brown sugar

100g caster sugar

1 egg

1 teaspoon vanilla essence

225g self raising flour

1/2 teaspoon salt

150g choc chips

How to – Traditional

1. Preheat the oven to 180C/ 160C fan-f0rced. Line two baking trays with baking paper.
2. Melt the butter and set aside to cool for a couple of minutes.
3. Add the sugar to the melted butter and mix well. Then add the egg and vanilla and mix again.
4. Sift in the flour, salt and chocolate chips and mix gently to combine.
5. Take tablespoons of the mixture and roll into walnut sized balls and place 5cm apart on baking trays.
6. Bake for about 7 – 10 minutes until the cookies are just going golden around the edges.
7. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

How to – Thermomix

1. Preheat the oven to 180C/ 160C fan-f0rced. Line two baking trays with baking paper.
2. Place butter in TM bowl and melt for 3 minutes  at 60 degrees  on speed 2 and then allow to cool for a couple of minutes.
3. Add sugar, egg and vanilla and mix for 10 seconds  on speed 4.
4. Add flour and salt, set the dial to closed lid position and mix for 30 seconds  on interval speed.
5. Add chocolate chips and mix on reverse speed 2 for 10 seconds, using the spatula to assist.
6. Take tablespoons of the mixture and roll into walnut sized balls and place 5cm apart on baking trays.
7. Bake for about 7 – 10 minutes until the cookies are just going golden around the edges.
8. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.

More info

Prep and Cooking time: 15 minutes