💡 Quick Highlights
- •The Cookies: Bakery-style, giant cookies loaded with chocolate chips that bake up soft and chewy on the inside with perfectly crisp edges.
- •Time Needed: The dough requires a short chill in the fridge before popping them in the oven.
- •Method: The base dough comes together effortlessly in the Thermomix®, then the remaining chocolate is folded in by hand.
These **chocolate chip cookies** are hands down my absolute favorite baking recipe because they turn out insanely delicious every single time—seriously, they’re the best cookies you’ll ever eat!
Big, palm-sized, super soft and gooey on the inside, slightly crispy around the edges, and packed with chocolate in every bite. That’s exactly how a perfect cookie should be.
In this simple, step-by-step recipe, I’ll show you just how effortless it is to whip up a batch of these dream-worthy **chocolate chip cookies right in your Thermomix®**!
Why You’ll Love These Chocolate Cookies:
- Super chocolatey and insanely delicious.
- So easy to make.
- Budget-friendly, made with just a few basic pantry staples.
- Great to make ahead and easy to store.
- Seriously, to-die-for good.
- A total hit with the kids.
- Perfect for birthday parties, potlucks, and road trips.
My Top Tips for the Best Chocolate Cookies
Make sure to chill the cookie dough so your cookies don’t spread too much while baking.
You can also leave the dough in the fridge longer—even overnight—before baking off a batch.
Keep an eye on them and don’t overbake, or they’ll lose their soft center and get hard.
Can You Make These Cookies Ahead of Time?
Yes! You can store the cookie dough in the fridge until the next day, or scoop it into individual dough balls and freeze them.
You can bake the frozen dough balls straight from the freezer in a preheated oven—no need to thaw them first!
Stored in an airtight container, these cookies will keep fresh for about a week.
You can also freeze the baked cookies if you’d like—they’ll stay good for several months!
Cookie FAQs
What You’ll Need for Chocolate Chip Cookies
- 250 g unsalted butter, softened and cubed
- 130 g granulated sugar
- 100 g brown sugar
- 1 tsp vanilla extract (or 1 packet vanilla sugar)
- 2 large eggs
- 280 g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 200 g chocolate chips
How to Make Chocolate Chip Cookies
Instructions:
First, add the butter, sugar, and vanilla extract to the mixing bowl and cream for 3 min / speed 4.
Next, add the eggs and mix for 1 min / speed 4.
Finally, add the flour, baking powder, baking soda, and salt, and combine for 20 sec / speed 4.
Transfer the finished dough into a large mixing bowl.
Set aside about ¼ cup (50g) of the chocolate chips, then gently fold the remaining chips into the dough using a spatula.
Pop the bowl in the fridge to chill for about 1 hour.
When you’re ready to bake, line a baking sheet with parchment paper and preheat your oven to 375°F (190°C convection).
Scoop 6 generous tablespoon-sized mounds of dough onto the baking sheet, leaving plenty of room between them—these cookies are going to be big!
Press the dough balls down just a bit and top with a few of the reserved chocolate chips.
Bake for 10–13 minutes until the edges are lightly golden brown. They should still be nice and soft in the middle!
Let them cool on the baking sheet for about 2 minutes after removing them from the oven.
Then CAREFULLY transfer them off the baking sheet onto a wire cooling rack or a plate.
Pro-Tip: Fresh out of the oven, these cookies are super soft and will firm up as they cool down. Don’t leave them to cool completely on the hot baking sheet, or they’ll stick to the parchment paper and break when you try to lift them!
This recipe makes about 18 large cookies, which breaks down to 3 baking sheets with 6 cookies each.
You can bake the cookies one sheet at a time, or pop two baking sheets into the oven at once.
If you’re baking two sheets at the same time, they might need an extra minute or two. Just keep an eye on them toward the end!
Enjoy every bite!
The listed prep and baking times are average estimates.
Now, have fun baking and enjoy these delicious cookies!
If you loved this quick chocolate cookie recipe, you’ll definitely want to check out my recipe for delicious German Nut Bars (Nussecken)! 🙂
Happy baking,
Christoph
PS: Don’t want to miss a single recipe? Come follow along on Pinterest or Instagram! ❣
Did you make this recipe?
If you enjoyed it, I’d love for you to leave a comment below and give it a 5-star rating! 🙂
Chocolate Chip Cookies
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Zutaten
- 250 g softened butter cut into pieces
- 130 g granulated sugar
- 100 g brown sugar
- 1 tsp vanilla extract or 1 packet vanilla sugar
- 2 eggs
- 280 g all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 200 g chocolate chips
Zubereitung
- First, add the softened butter, granulated sugar, brown sugar, and vanilla extract to the mixing bowl and mix for 3 min / speed 4.
- Next, add the eggs and mix for 1 min / speed 4.
- Finally, add the flour, baking powder, baking soda, and salt, and mix for 20 sec / speed 4.
- Transfer the finished cookie dough into a separate mixing bowl.
- Set aside 50 g of the chocolate chips, and use a spatula to gently fold the rest into the dough.
- Cover the bowl and place it in the fridge to chill for about 1 hour.
- When ready to bake, line a baking sheet with parchment paper and preheat your oven to 190 °C fan (convection).
- Scoop 6 generous, tablespoon-sized mounds of dough onto the baking sheet, leaving plenty of room between them because these cookies are going to be big!
- Press the dough mounds down slightly and top with a few of the reserved chocolate chips.
- Bake the cookies for 10–13 minutes, until they are lightly golden around the edges. They should still look soft in the center.
- Let them cool on the baking sheet for about 2 minutes after baking. Then CAREFULLY remove them from the sheet and transfer them to a wire cooling rack or plate. Note: The cookies will be very soft right out of the oven and firm up as they cool. If left to cool completely on the baking sheet, they will stick to the parchment paper and easily break when you try to move them.
- This recipe yields about 18 large cookies, which works out to 3 baking sheets with 6 cookies each.
- You can bake the sheets one after another or bake 2 sheets at the same time. If baking two sheets at once, the baking time might take a minute or two longer, so keep a close eye on them toward the end!
Chocolate Chip Cookies
Click stars to rate now
Zutaten
- 250 g softened butter cut into pieces
- 130 g granulated sugar
- 100 g brown sugar
- 1 tsp vanilla extract or 1 packet vanilla sugar
- 2 eggs
- 280 g all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 200 g chocolate chips
Zubereitung
- First, add the softened butter, granulated sugar, brown sugar, and vanilla extract to the mixing bowl and mix for 3 min / speed 4.
- Next, add the eggs and mix for 1 min / speed 4.
- Finally, add the flour, baking powder, baking soda, and salt, and mix for 20 sec / speed 4.
- Transfer the finished cookie dough into a separate mixing bowl.
- Set aside 50 g of the chocolate chips, and use a spatula to gently fold the rest into the dough.
- Cover the bowl and place it in the fridge to chill for about 1 hour.
- When ready to bake, line a baking sheet with parchment paper and preheat your oven to 190 °C fan (convection).
- Scoop 6 generous, tablespoon-sized mounds of dough onto the baking sheet, leaving plenty of room between them because these cookies are going to be big!
- Press the dough mounds down slightly and top with a few of the reserved chocolate chips.
- Bake the cookies for 10–13 minutes, until they are lightly golden around the edges. They should still look soft in the center.
- Let them cool on the baking sheet for about 2 minutes after baking. Then CAREFULLY remove them from the sheet and transfer them to a wire cooling rack or plate. Note: The cookies will be very soft right out of the oven and firm up as they cool. If left to cool completely on the baking sheet, they will stick to the parchment paper and easily break when you try to move them.
- This recipe yields about 18 large cookies, which works out to 3 baking sheets with 6 cookies each.
- You can bake the sheets one after another or bake 2 sheets at the same time. If baking two sheets at once, the baking time might take a minute or two longer, so keep a close eye on them toward the end!
