These biscuits above (I dislike using the word, ‘cookie’) are huge! They’re proper cafe style, which is why they’re made so large. I’ve adapted the recipe slightly to make the dough thinner, so you’ll get more biscuits that are smaller.
You can use gluten free flour successfully and can reduce the amount of choc chips and sugar if you like.
This recipe was developed in the TM6.
Cafe Style Choc Chip Cookies
Author: The Bush Gourmand
Recipe type: Biscuits, Cookies
: Australian
Cafe Style crunchy and delicious!
Ingredients
- 175g cold unsalted butter, cut into small cubes
- ⅛ tsp salt
- 50g brown sugar (or less)
- 50g caster sugar (or less)
- 2 egg yolks
- 2 tsp vanilla
- ½ tsp baking powder
- 90g rice flour
- 220g plain flour
- 200g choc chips or small chunks of dark chocolate
Method
- Place butter, salt and sugars into Thermomix bowl.
- Beat for 1 min/sp 5, scraping down occasionally.
- Add yolks and vanilla beat again on 1 min/speed 5, again scraping occasionally.
- Add baking powder and flours and mix 20 secs/Dough . Scrape down and knead again if necessary.
- Add choc chips and mix 15 secs/Dough, helping with spatula through the lid.
- Tip out on to plastic wrap or ThermoMat and roll into a sausage shape about 25 - 30cm long.
- Place in fridge for 2 hours.
- Preheat oven to 180C FF. Line two baking trays with baking paper.
- Unwrap and use a sharp serrated knife to saw through the log, cutting into 14 - 16 pieces.
- Place half of the cookies on one tray and half on the other and bake for 15 minutes.
- Swap trays over and reduce heat to 15C FF.
- Bake a further 15 - 20 minutes or until golden.
- Leave to cool on trays.
Enjoy!
