Ingredients
- 125 grams Butter, Softened165
- 165 grams brown sugar, 1
- 1 egg
- 255 grams Self Raising Flour
- 250 grams choc chips milk
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 170/150 degrees fan forced and line two baking trays.
Cream butter and sugar for 30 seconds on speed 5, scrape sides down and cream for another 30 seconds on speed 5.
With speed on 5, add egg and beat until just combined.
Add flour and blend on speed 5 for a further 30 seconds, scrape sides down and blend on speed 5 for a further 20 seconds or until combined.
Add Choc chips and blend in
"Counter-clockwise operation" on speed 5 until well combined.Place heaped tablespoons of the mixture onto the lined baking trays approximately 4cms apart.
Baked for 20 minutes or until golden brown. Cool for 5 minutes on baking trays before transfering to a cooling rack.
Thermomix Model
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Recipe is created forTM 31
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
It is perfect! I like the crunchiness!
After trying a lot of recipes and being disappointed in the soft crumbly biscuit texture, finally I have found one that makes a delicious crunchy biscuit that stays crunchy even days after storage. This recipe is easy to make and will be my go-to recipe from now on.
My favourite cookie, so crispy
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