There are some absolute mainstays in this house, dishes I MUST make for the wheels to keep turning and the boys to know they’re in the right house. Apple crumble, chocolate sludge, Nan’s vanilla biscuits, apple slice, ginger sesame chicken and rice and these.
I, like nearly every other biscuit maker in Australia simply used to Women’s Weekly recipe for choc chip biscuits. Fail proof, reliable and tasty that recipe really does tick all the boxes. But a few years back now a friend of mine gave me her recipe. It’s pretty similar to the WW one but somehow better. If you like a soft chewy biscuit this is your gal. If you don’t mind them flat then bake them straight-away, otherwise fridge (or freeze) the dough.
Choc chip biscuits
- 250g butter
- 3/4 cup sugar
- 3/4 cup brown sugar (heaped)
- 1 tsp vanilla
- 2 large eggs
- 2 1/2 cups plain flour
- 1 tsp baking powder
- pinch of salt
- 2 cups choc chips
- 1/2-1 cup of chopped nuts (if you so wish)
- Preheat oven to 180 and get your baking trays ready
- Cream the butter, sugars and vanilla until pale then add the eggs and beat until well incorporated
- Lower the speed on your mixed and add the dry ingredients
- Tip in the choc chips and turn the speed up to incorporate (if you’re using chunks this breaks it up into various sizes which makes for an extra special biscuit)
- Now, you can make the biscuits straight away by spooning heaped teaspoons onto your tray or make logs of the dough (get some cling film, spoon dough in a log shape) wrap and fridge or freeze. (if you’re using from the freezer just cut into chunks/slices and bake straightaway – no need to let it defrost)
- Bake for 12 or so minutes depending on if you like super soft biscuits or darker and more crunchy.
- Try not to eat until your head falls off.
Just an aside, I bought these out of curiousity: