AuthorSue-AnneThese cookies can be chewy in the middle or crunchy all the way through if you cook them a minute or two longer. You can also cook a small batch, and roll the cookie dough into a log and wrap in glad wrap, pop in the freezer and defrost and cook on another day. Wrap in smaller portions if you only want to cook half a dozen cookies at a time. Be warned! If you don't wrap and freeze straight away, you will end up baking and eating them all - they are MOREISH!
[cooked-sharing]
Ingredients
- 160g butter, chopped
- 180g brown sugar
- 55g white sugar
- 2 eggs
- 2 tsp vanilla bean powder (or extract)
- 4 drops wild orange oil (click to order)
- 200g self raising flour
- 200g plain flour
- 200-250g choc chips
Thermomix method
- Preheat oven to 180 deg celcius, line baking tray with baking paper
- Melt butter 4mins/60c/4 speed
- Add sugars, mix 2mins/4 speed
- Add eggs, vanilla and wild orange oil, mix 30sec/4 speed
- Add choc chips and mix thoroughly manually with spatula
- Roll into walnut size balls, space out on baking paper lined tray
- Use a fork to press cookies down ever so slightly (if you flatten them too much they will end up crunchy in the centre)
- Cook for 10 minutes for chewy centre, 12 minutes for crunchy centre
Traditional method
- Preheat oven to 180 deg celcius, line baking tray with baking paper
- Melt butter in microwave at 30 sec intervals, stirring each time, until fully melted
- Using a hand mixer or food processor, place the butter, brown sugar, and vanilla, and process until the mixture is creamy
- Add eggs and wild orange oil, process until combined
- Add flour and choc chips and mix thoroughly manually with spatula
- Roll into walnut size balls, space out on baking paper lined tray
- Use a fork to press cookies down ever so slightly (if you flatten them too much they will end up crunchy in the centre)
- Cook for 10 minutes for chewy centre, 12 minutes for crunchy centre