Jan 20 2011

Choc Chip Cookies

Category: Cooking,ThermomixRobert McGovern @ 11:47 pm

While I have a couple of other food entries to do too, I thought I’d tackle this first as I made them today. {Note I have tweaked the formating for the moment as I couldn’t get the post to format as I wanted, with some pics between the text}

When I was looking at the many recipes over at Forum Thermomix, I spotted this simple recipe for Chocolate Chip Cookies that dede converted from somewhere. Given we all like cookies I figured I’d give it a try (though admittedly I prefer soft cookies over crispy cookies).

To quote Dede’s post:

Choc Chip Cookies

150g Butter
100g Brown Sugar
85g White sugar (or Raw)
1 egg yolk
1 tsp vanilla
220 g Self raising Flour
choc chips as desired (I add 100 grams)

1) Pre heat oven to 180 degrees and line baking trays.
2) Place butter, sugars and vanilla into TM bowl and cream together for 20 seconds on speed 6, scrape down sides.
3) Add egg yolk and beat on speed 3 and gradually add flour, set lid to closed lid position and mix for 30 seconds on Interval speed.
4)Add choc bits and mix for 20 seconds on reverse + speed soft.
5) Roll mixture into balls and place 5 cm apart on prepared trays. bake for 10 – 12 minutes or until lightly browned.

Being not particularly thoughtful I started to go wrong from the start. To begin with I only had 100g of plain flour so I ended up using 120g of Bread flour for the rest, with 2 tsp’s of baking powder per the suggestion in the thread.

As I couldn’t find an choc chips in the supermarket I was in I ended up buying a chocolate bar and trying to grind it up in the Thermomix. That kind of worked (I had meant to take a photo), though I had a bunch of “powdered” chocolate and a bunch of chunks.┬áInitially I gave it about 3 or 4 seconds on speed 4 to see what it would do, and thats why I had a bunch of powered chocolate as it mostly just knocked pot marks into the chocolate cubes. I then ran it for a few more seconds at speed 8 which gave more of the desired effect. (I think this was part of the reason for the darker look)

I wasn’t sure what “1 tsp vanilla” referred to so I used the “Vanilla Bourbon” (its a non artificial Vanilla extra that we used in some other dish a few days ago). I used 5g’s worth (about the tsp listed in the ingredients) but I feel it was too strong.

The brown sugar I used had been open a little while so was a bit too lumpy and hard. Some bits didn’t break down well during step 1.

I messed up step 3 somewhat. For whatever reason I switched my brain off for step 3 and beat the egg in at speed 3 for 44 seconds before I started adding in any flour.

The dough at the end of step 4 seemed to come out sensibly enough, though my initial shaping had the cookies being a little big.

For whatever reason though I had to give them way longer than the suggested 10-12 minutes, with tray 1 I think they had nearly 25 minutes (due in part to 4 of them being huge) and tray 2 had about 17 minutes.

Overall the kids and my wife enjoyed the cookies, though Bob (the wife) did comment that she’d prefer them softer and a little sugary (though it didn’t stop her having a few). Me, well I don’t like them particularly I don’t like the taste & feeling it leaves on my tongue (which may be the brown sugar, the baking powder or the vanilla) but its unfair for me to fully judge when I botched making them a bit.

Some photos:

The completed cookie dough, not bad if a little vanillaie, rolled into ball nicely

As you can see the cookies in tray 1 are a little large

This was the first cookie from tray 1 I felt was ready to remove

These are the first tray of cookies

This is the second tray of cookies, more sensibly sized

This is tray 2 part way through cooking

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2 Responses to “Choc Chip Cookies”

  1. Judy says:

    At least you are having a go tarasis and any wife would love to come home and find a batch of cookies baked for her and the children. After this batch, you will probably tweak the recipe to your satisfaction. If your vanilla was too strong, maybe just use a few drops or use some of that vanilla sugar you guys use in Europe – replacing some of the brown sugar with it.

  2. Robert McGovern says:

    Hi Judy, the missus apparently did think it was kind of cool to come home to home cooked cookies.

    Yeah I will tweak it next time, probably a step at a time (less vanilla first, replacing some brown sugar with vanilla sugar) to get a feel. I was never one for cooking growing up (or heck even as a grown up) so exprimenting isn’t something I’d be confident with. Tomorrow I’m going to make the stocks (meat, veggie and chicken) which should be interesting ­čÖé Amazing how expensive it is to actually make your own, even if it last months and months and months.

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