Divine Chocolate Chip Biscuits
Confession time. I have a slight obsession with making chocolate chip biscuits. I have been searching for the ultimate recipe for quite some time now and let me tell you, it’s a quest well worth pursuing. When you achieve that divine blend of slightly chewy, slightly crunchy, oozy chocolate heaven, all is right with the world. Until the next batch anyway.
This recipe is my current fave because it basically turns the traditional recipe on its head. I’m not a white chocolate person, but this recipe makes a dark chocolate biscuit with white chunks. I always use Dutch cocoa as this give everything a really serious edge with its no nonsense, dark flavour.
Please try it and let me know what you think. Do you have any cracking Chocolate Chip biscuit recipes you would like to share?
CHOCOLATE CHIP BISCUITS
- 150g unsalted butter (room temperature)
- 250g brown sugar
- 1tsp vanilla extract
- 1 egg, lightly beaten
- 1 1/2 cups plain flour, sifted
- 1/2 tsp baking powder, sifted
- 1/2 cup Dutch cocoa powder, sifted
- pinch of salt
- 200g white chocolate, coarsely chopped
Place butter and sugar in a bowl and beat with an electric mixer until thick and pale. Add vanilla and egg and continue to beat until just combined. Fold in the flour, baking powder, cocoa and salt until just combined, then stir through the white chocolate chunks.
Form the dough into a 7cm-wide log, then wrap in cling film. Pop it in the fridge for about 30 minutes.
Preheat the oven to 180 degrees C and line two baking trays with baking paper.
Unwrap the dough and slice into 1.5cm thing discs using a serrated knife. Place on the trays about 4cm apart and bake for 10-15 mins. Remove from the oven and cool on their trays for 5 mins before transferring them to a wire rack to cool completely.
This recipe makes about 20 and they’re never as good as they are straight from the oven, so make sure you sample one straight away while the chocolate is still oozy.
Hot tip. If you have any leftover bits of dough and you haven’t just scoffed them on the spot, pop them in the freezer and crumble it into vanilla ice-cream. Delicious!
Suggested cooking song – Spiller’s Groovejet