Macadamia, Caramilk and White Chocolate Chip Cookies

Baking - sweet

Preparation time

10min

Total time

22min

Portion

24 piece(s)

Level

easy

TM 6
TM 5

by BeverlyCassidy

published: 2022/12/06

changed: 2022/12/06

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Ingredients

70 grams unsalted butter, Cubed
50 grams Vegetable shortening, Roughly Chopped
100 grams white sugar
80 grams light brown sugar
1 teaspoons vanilla extract
1/4 teaspoons almond extract, natural
1 egg
250 grams plain flour
1 teaspoons bicarbonate of soda
1 pinches fine sea salt
50 grams White Chocolate Chips
50 grams Caramilk chocolate chips
50 grams macadamia nuts, Roughly Chopped

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Recipe's preparation

Prepare

Preheat oven to 170°C and grease 2 baking trays

Mix

Place Shortening, butter, granulated sugar, light brown sugar, vanilla extract, egg, flour, bicarbonate of soda and salt in mixing bowl then mix 30 sec/speed 5.

Add 50 g White Chocolate chips, 50 g Caramilk Chocolate chips, 50 g Macadamia nuts and use Dough Mode for 1 minute

Shape & Bake

Shape into round balls (this recipe makes about 24 small cookies or 12 medium cookies) and place onto prepared baking trays about 5 cm apart to allow room for them to spread.

Bake for 10-12 minutes (170°C) until golden and still slightly soft.

Halfway through cooking, press down gently with a fork to create some crunchy peaks.

Cool for 5 minutes before transferring to a wire rack to cool completely.

Once cool, store in an airtight container until ready to serve.

Tip

In Australia, Vegetable Shortening is "Copha"

I'm not 100% sure if you can get Caramilk Chocolate Chip Cookies in all supermarkets but I know I buy them from Woolworths.

You can definitely use substitutes in this recipe to make them healthier.
For the Sugar, I have tried coconut sugar in place of white sugar.
For the flour, I have tried using Almond meal. It wasn't my favourite texture but it was definitely still yummy!

Thermomix Model

Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

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.

Recipe's categories:

Biscuit/cookie