Who doesn’t love chocolate chippie biscuits? We’ve trialled a few recipes and think this one hits the nail on the head. The resulting biscuits are buttery, sweet (but not too sugary) and crumbly, melt in your mouth good.
I like to make a double batch up and roll half of the mixture into a sausage and store in the freezer for when the cookie cravings kick in.
Makes 15
Ingredients:
- 120g butter, at room temperature
- 75g light brown sugar
- 75g sugar
- ½ tsp vanilla extract
- 1 egg
- 240g plain flour
- ½ tsp bicarbonate of soda
- 170g dark chocolate chips
- Sea salt flakes (optional)
Method:
Using a wooden spoon, beat together the butter and sugars until just combined. Add the vanilla extract, then the egg, and beat in well.
Sift together the flour and bicarbonate of soda, then use a spoon to add to the mixture, stirring until it just comes together into a dough. Fold in the chocolate pieces, then chill overnight, or for up to 72 hours.
Preheat the oven to 180C. Line two baking trays with greaseproof paper, and divide the mixture into golf-ball sized rounds, spacing them well apart. Bake for about 15 minutes, until golden, but not browned.
Sprinkle lightly with sea salt if using, and allow to cool on the tray for a couple of minutes, before moving to a wire rack to cool completely – or scoff immediately.
Paula McErlane - 6 years ago
Do you flatten these Chocolate Chippie Biscuits
Thanks, Paula McErlane