Chocolate Chunk Cookies
These are truly the all American cookie to me. Whoever thought up chocolate chunks, nuts, oats, all in one amazing cookie is genius. This is my version of that famous cookie. You can cook them for less or more time to taste, make them smaller or dare I suggest, larger? They are always welcome. Add the milk. Snacks for days. (This recipe does make a LOAD!) Enjoy.
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- 300 Grams rolled oats
- 150 Grams toasted almonds
- 150 Grams roasted and salted macadamias, pecans, walnuts, or any other nut of choice
- 250 Gram milk Chocolate broken into pieces BUY
- 150 Grams Coconut Sugar
- 220 Grams white sugar
- 250 Grams Butter BUY
- 1 Tablespoon Vanilla Extract vanilla extract BUY
- 2 eggs
- 250 Grams plain flour
- 1 Teaspoon bicarb soda
- 1 Teaspoon baking powder
- 1 Pinch Pink Salt Flakes BUY
- 250 Grams Chocolate dark callets BUY
Preheat oven to 180ºC. Line several baking trays with baking paper and set aside.
Place oats into Thermomix bowl and chop 3 sec/speed 6. Set aside.
Place nuts into Thermomix bowl and roughly chop 3 sec/speed 4. Set aside.
Place chocolate pieces into Thermomix bowl and chop 4 sec/speed 5. Add to nut mixture reserving a few bigger pieces for the tops of the cookies.
Place sugars into Thermomix bowl and mill 8 sec/speed 9.
Add butter and vanilla and whip 30 sec/speed 3-4.
Add eggs, flour, bicarb, baking powder, oats and salt. Blend 20 sec/Reverse/speed 6.
Transfer mixture to a large mixing bowl and stir in nuts and chocolate mix, and chocolate chips.
Using 100g per cookie, roll out and divide between trays, adding the chocolate chunks to the tops of the cookies individually.
Bake for 8-10 minutes. Cool on wire racks and store in airtight container.
If you do not wish to bake all of the cookies at once, freeze any extra wrapped in baking paper or foil, then defrost slightly before baking.
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