Everybody needs a good basic biscuit recipe in their collection. The recipe below is one that I have used for years, it is quick and easy and doesn’t shy away from anything a good biscuit needs to be. Packed with flavour and big chunks of dark and white chocolate and oh so chewy (probably no need to mention that eating them while warm is absolutely mandatory).
My ice-cream scooper is probably one of my most-loved utensils in the drawer, apart from using it to scoop even amounts of cupcake batter into liners, it is seriously handy when scooping out equal amounts of cookie dough to ensure even sized biscuits. If you don’t have one (you should buy one), you can also use a scale to weigh out equal amounts, or use your ¼ cup although that will result in a slightly bigger biscuit (which of course is not a bad thing).
The amount of chocolate is entirely up to you. The amount I have given below ensures that there is chocolate with every bite, but if you want more biscuit than chocolate you can use less. And of course you can add nuts or dried fruit if you wanted to.
Chunky Choc Biscuits
125g butter, softened
185g brown sugar
1 tsp pure vanilla paste
1 egg yolk
1 tbs milk
1 tsp baking powder
½ tsp baking soda
pinch of salt
250g chocolate chunks (I used white, milk and dark chocolate)
- Pre-heat the oven to 180°C.
- Cream together the butter and brown sugar until pale and fluffy.
- Beat in the vanilla bean paste, then the egg, then the egg yolk.
- Stir in the milk.
- Sift together the flour, baking powder, baking soda, and salt and fold it into the mixture.
- Roughly chop the chocolate (I like the rustic look of big chunks of chocolate, but you can chop it smaller or use chocolate chips) and stir into the batter.
- Roll into balls and place on a non-stick baking tray and bake for 10 minutes or until golden.
Note: I use an extra egg yolk to make the biscuits nice and chewy, if you like it less chewy omit the egg yolk.
…be fearless, and have fun!