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.
250 grams butter, room temperature or softened
1 teaspoon vanilla extract
¾ cup / 165 grams white sugar
¾ cup / 165 grams brown sugar
2 ¼ cups plain flour
1 teaspoon bicarbonate soda
375 grams choc bits / chips / chunks
- 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.
- Add the egg and vanilla and mix again, blend in the flour and carb soda. Stir through the chocolate pieces.
- 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.
- Leave on the trays for about 5-10 minutes and when they have firmed up place on a wire rack to cool fully.