So for the better part of the last 20 years I’ve been faithful to the Womens’ Weekly recipe for choc chip biscuits and they have done me proud. But an American friend of mine made some that just seemed better and she gave me the recipe. From what I can tell it is essentially the same recipe but in bigger quantities.
I made them and dotted a few Smarties on the top. And people, I might as well have invented choc chip biccies.
Choc Chip Biccies
1 cup butter
3/4 cup brown sugar
3/4 cup sugar
1 tsp vanilla
2 large eggs
21/2 cups flour
1 tsp baking powder
1 tsp salt
2 cups choc chips
Smarties to decorate
Preheat the oven to 180C and line baking trays with greaseproof paper
Cream the butter and sugar
Add the vanilla and the eggs one at a time, beating after each addition
Add flour and baking powder
Stir through choc chips
Take heaped teaspoons of dough and place on baking trays, leaving a little distance between them as they’ll spread
Press four Smarties into the dough
Bake for 10-12 minutes until lightly browned then cool for a few minutes on the tray before moving to a wire rack.
This makes a LOT of biscuits. The friend the recipe came from used to roll the dough into two logs and freeze one for a later date. She’d also then refrigerate the other one before cutting rounds and baking. But when you feel like biccies, who has time for refrigeration.
Nigella attributes these to Elinor Klivans and her book Big Fat Cookies, so technically this might not be a Nigella recipe, but you know, she has it in her latest cookbook Nigella Express so I’m taking it as legit.
These are not so much biscuits as saucers. It makes 12 chocolate plates or 24 biscuits.
Totally Chocolate Chocolate Chip Cookies
125g chocolate, minimum 70% cocoa
75g light brown sugar
1tsp vanilla extract
1 egg, cold from the fridge
350g semi-sweet chocolate morsels or dark chocolate chips
Preheat the oven to 170C
Melt the chocolate in a double saucepan on the stovetop or in the microwave
Mix the flour, cocoa, bicarb and salt together
Cream the butter and sugar together
Fold in the chocolate and then add the egg and vanilla
Mix through the dry ingredients and then the choc chips
Using an icecream scoopp, scoop out 12 equal-sized mounds on a lined baking sheet about 6cm apart. Do not flatten them
Cook for 18 minutes and let cool for 4-5 minutes before transferring to a cooling rack.
I used white chocolate chips as I didn’t have dark chocolate ones.
The first time I made this was for a family brunch event. It was still warm from the oven and I had used big, wide, flat chocolate buttons that just oozed as we cut into it. Divine. I’ve also made it with raspberries rather than chocolate.