The classic Choc Chip Biscuit is a favourite with everybody and it’s hard to resist these delicious biscuits with both dark and white choc chips. They are straight forward and can be stored for up to a few days after baking. Scrumptious!
- 125g unsalted butter, softened
- 1 firmly packed cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups plain flour
- 1/2 teaspoon baking powder
- 100g good-quality dark chocolate, roughly chopped
- 100g white chocolate, roughly chopped
Preheat the oven to 180ºC and line a baking tray with baking paper.Place the butter and brown sugar in a bowl and beat with electric beaters until thick.Add the vanilla extract and egg and beat until just combined. Sift in the flour, baking powder and a pinch of salt and gently fold. Stir through the dark and white chocolate.
Place tablespoonfuls of mixture on the tray, spaced four to five cm apart and bake for 15-20 minutes until golden. Cool for five minutes on the tray and then transfer to a wire rack to cool completely.Cookies can be stored in an airtight container for up to three days.