75 Chocolate chunk cookies
- TM31
- TM5
- TM6
- Difficulty Easy
- Active time 10 minutes
- Total time 2 hours and 30 minutes
- Servings 75 pieces
- 300 g rolled oats
- 150 g roasted almonds
- 150 g roasted salted macadamia nuts or roasted pecan nuts
- 250 g milk chocolate, broken into pieces
- 150 g brown sugar
- 220 g white sugar
- 250 g butter
- 1 tbsp natural vanilla extract
- 2 eggs
- 250 g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 pinch sea salt
- 250 g chocolate chips
- per 1 piece
- Calories 567 kJ / 135 kcal
- Protein 2 g
- Carbohydrates 14 g
- Fat 8 g
- Saturated Fat 3.4 g
- Fibre 0.9 g
- Sodium 88.8 mg
Preparation
- Place oats into mixing bowl and chop 3 sec/speed 6. Transfer into a bowl and set aside.
- Place almonds and macadamias into mixing bowl and chop 3-5 sec/speed 5, until a roughly chopped consistency is achieved. Transfer into a separate bowl to the oats and set aside.
- Place chocolate into mixing bowl and grate 4 sec/speed 5. Transfer into bowl with the nuts and set aside.
- Place brown sugar and white sugar into mixing bowl and mill 10 sec/speed 9.
- Add butter and vanilla and mix 30 sec/speed 4.
- Add eggs, flour, bicarbonate of soda, baking powder, salt and reserved chopped oats and combine 10 sec/Reverse/speed 6. Scrape down sides of mixing bowl with spatula, then repeat combining 10 sec/Reverse/speed 6. Scrape down sides of mixing bowl with spatula again and repeat combining a final time 10 sec/Reverse/speed 6.
- Transfer mixture into a large bowl, then add chocolate chips and reserved chocolate-nut mixture and combine well with spatula.
- Divide cookie dough into 3 even pieces, then roll each piece into a log approx. 25 cm long and 6 cm in diameter. Wrap each log in baking paper, then place in refrigerator for a minimum 2 hours until firm (see Tips).
- Preheat oven to 180°C. Line 2 large baking trays (40 x 35 cm) with baking paper and set aside.
- Remove baking paper from cookie dough logs and cut into thick slices (1 cm) to form approx. 75 cookies. Place cookies onto prepared baking trays 3 cm apart.
- Bake for 8-10 minutes (180°C) or until cookies are lightly golden. You may need to bake your cookies in batches depending on how large your baking trays are.
- Transfer cookies onto a wire rack to cool before serving or place into a sealable container to store until use.
Tips & Tricks
- The $250 price tag on these cookies refers to a popular myth about a woman who asked the price of a famous department store’s recipe for chocolate chip cookies. When the answer was ‘two fifty’, she assumed they meant $2.50 and happily allowed them to put the transaction through on her credit card. When she got her statement and realised the price tag was $250, she gave the recipe away for free to as many people as possible. One of the lucky recipients must have owned a Thermomix because here it is!
- This recipe makes approximately 75 cookies so you may not want to bake all of them at once. Wrap cookie dough logs in baking paper and plastic wrap in step 9 and place into the freezer. Allow cookie dough to thaw before proceeding as per recipe in step 10.
- For a thoughtful gift, wrap the unbaked cookie dough in baking paper and decorative paper. Attach a gift tag with a copy of the baking instructions and gift to friends and family to enjoy freshly baked cookies on Christmas day.
