Recipe Scene: Chocolate Chip Biscuits

I know there are a multitude of choc chop bikkies recipes out there, but this is one of my favourites.  They go pretty flat as they bake, and I like to take them out of the oven while they’re still a little soft, as I like my biscuits chewy.  If you prefer a crisper biscuit, leave them in the oven for about 15 minutes.  I’ve used ¾ white chocolate and ¼ milk, but you can of course use whatever combination you like.  I could suggest that you replace some of the chocolate with nuts, but I won’t.


img_7289250 grams butter, room temperature or softened

1 teaspoon vanilla extract

¾ cup / 165 grams white sugar

¾ cup / 165 grams brown sugar

1 egg

2 ¼ cups plain flour

img_72861 teaspoon bicarbonate soda

375 grams choc bits / chips / chunks



  1. Heat oven to 180 degrees C, and line 3 biscuit trays. Place the butter and sugars in the bowl of a mixer and cream together until fluffy.
  2. Add the egg and vanilla and mix again, blend in the flour and carb soda. Stir through the chocolate pieces.
  3. Roll into balls and place on trays, making sure you leave room for them to spread. Bake for 12 – 15 minutes until they are cooked to how you like them.
  4. Leave on the trays for about 5-10 minutes and when they have firmed up place on a wire rack to cool fully.


About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

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