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
- 150g flour
- 30g cocoa
- 1tsp bicarb
- 1/2tsp salt
- 125g butter
- 75g light brown sugar
- 50g 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, which was equally delicious.
Choc banana bread
Bill Granger, Sydney Food
- 125g butter
- 1 cup caster sugar
- 2 eggs
- 4 ripe bananas, mashed
- 1 tsp vanilla
- 1 cup choc chips
- 2 cups plain flour
- 2 tsp baking powder
- preheat oven to 180C (350F)
- grease and flour a 19x11cm loaf tin
- cream the butter and sugar together until pale
- add the eggs one at a time
- fold in the bananas, chocolate and vanilla
- add the dry ingredients and be careful not to over mix
- pour into tin and bake for 1hr 15min
The raspberry version
I made it as two smaller loaves, sliced the second loaf and froze it, so this week have popped a slice in the boys lunch box as a little surprise for them.