Ingredients
Blackberry Choc Chip Cookies
- 100 g Blackberries, fresh or thawed from frozen
- 75 g Butter, softened
- 100 g caster sugar
- 2 tsp vanilla extract
- 185 g plain flour
- 1/2 tsp baking powder
- 1 pinch salt
- 70 g chocolate chips, 1/2 cup of any colour or a combo
Accessories you need
-
Butterfly -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- 1. Blend blackerries to a puree and set aside. You can use the thermo - I prefer to use a bullet blender for less washing up. Wash and dry the bowl if you used the thermo.
2. Insert butterfly whisk into clean and dry thermo bowl. Weigh in butter and caster sugar and mix for 20sec, sp 4. Scrape and mix again 20sec, sp 4.
3. Add blackberry puree and vanilla, mix for 10 sec slowly increasing the speed to 4. Scrape the bowl and lid if neccessary and mix again, 10sec sp 4.
4. Add flour, baking powder and salt. mix for 20sec gradually increasing speed to 5. *If the thermo struggles at this point, you can either just remove the butterfly and continue to mix until combined. OR stir by hand. Mixing in the thermo without the butterfly will result in a stickier dough.
5. Tip the dough into a bowl. Reserve a pinch of choc chips to press into the top after baking. Stir remaining choc chips in by hand and place the dough in the fridge for 30mins.
Roll teaspoons of dough into balls and press down gently. Bake on a lined tray for 10mins at 180 degrees. Remove from oven and press remaining choc chips into the top. Place on a rack to cool.
Method
Tip
I find the thermo often handles beating ok with the butterfly whisk, but ocassionally does not - particularly if I double the batch.
As i am going to stir the choc chips in by hand anyway I would just mix the dough by hand if the butterfly is not coping with the job.
Please note the final colour tends to vary significantly. I have always used fresh berries but used various method of creaming the butter and sugar. Sometimes they're this beautiful vibrant purple, sometimes blue, sometimes more of a grey blue. I think using the thermo to cream the butter and sugar and using caster rather than granulated *MAY* be the trick to a brighter colour.
These can be stored in the pantry for a few days, any longer should probably be in the fridge. They also freeze very well.
*Recipe adapted from https://veggiedesserts.com/blackberry-cookies/
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked
Comments