Ingredients
Chocolate Chip Dough
- 180 g flour plain
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 110 g Butter, softened at room temperature
- 90 g Dark Brown Sugar
- 50 g Granulated sugar
- 1 tsp vanilla essence
- 1 egg, large
- 150 g chocolate chips
Brownie Dough
- 90 g Butter
- 80 g chocolate chips or chunks
- 120 g flour plain
- 30 g cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 90 g Dark Brown Sugar
- 50 g Granulated sugar
- 1 tsp vanilla essence
- 1 Whole egg
- 1 egg yolk only
- 120 g chocolate chips
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Beat butter, sugar, vanilla and egg for 2min/speed 3.
2. Add flour, salt and baking powder, mix for 40 sec/speed 4.
3. Add chocolate chips, mix 20 sec/sp 2.
4. Set aside dough in a bowl, cover with cling wrap and put in the fridge to set for 45 mins.
1. While the chocolate chip dough is in the fridge, begin the brownie dough step. Melt butter and chocolate chips/melts/chunks in TM bowl for 3 mins/37C/speed 2.
2. Add sugar, vanilla and eggs then mix 20 sec/speed 3.
3. Add flour, cocoa powder and salt, then mix for 30 sec/speed 3 or until mixture is even.
1. Pre-heat oven at 180C and prepare baking tray for cookies.
2. If the 45 mins of the cookie dough setting time isn't up yet, start rolling out brownie dough into 1-2cm diameter balls.
3. Then remove cookie dough from the fridge and begin rolling cookie dough into 1-2cm diameter balls.
4. Match one cookie dough ball to one brownie dough ball, and roll gently together on the palm of your hand until the two dough form one ball shape (almost like in a yin/yang marble look). Place on baking tray and gently flatten into a thick cookie shape.
5. Place in the oven and bake for 12 minutes.
6. Remove from oven to cool. Press a few more chocolate chip pieces on to the top of each cookie, then allow the cookies to cool at room temperature.
Chocolate Chip Dough
Brownie Dough
Assembly and Baking
Tip
This is a recipe conversion from the original recipe, Baker by Nature //bakerbynature.com/chocolate-chip-brownie-swirl-cookies-aka-brookies/
The Chocolate Chip cookie dough will generally be softer than the Brownie dough, you may want to place the assembled cookie swirl sideways to get a balanced half-and-half cookie.
If you prefer a flat and wider cookie, after removing from the oven, slightly flatten it a bit more and then add the chocolate chip pieces.GLUTEN FREE OPTION - These are easily convertible 1:1 when using a good Gluten-Free flour.
Thermomix Model
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Recipe is created forTM 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.
Comments
Love this recipe and so does everyone else! Thank you!
Fabulous recipe, family loved the biscuits.
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