And I didn’t! What kind of blogger doesn’t have a basic choc chip biscuit recipe?!
I have several types of biscuit recipes (there’s dark chocolate caramel popcorn, perfect chocolate, boyfriend, Anzac, gluten free choc chip, speculoos and salted caramel just to name a few), but no basic choc chip ones.
So I’m setting out to amend this.
These biccies are soft and chewy, with sweet, caramel undertones as a result of the brown sugar. A word of warning – these biscuits puff up beautifully, creating a smooth, even top of the biscuit, so if you want chocolate chunks poking out of the top of your biscuit, maybe place them into the rolled balls just before you put them in the oven.
Traditional choc chip biscuits
- 200g butter
- ¾ cup brown sugar
- ½ cup white sugar
- 1 egg
- 2 tsp vanilla
- 1 tbsp cornflour
- 2 cups plain flour
- ¼ cup choc chips
- 100g milk chocolate, roughly chopped
Add in the flour one cup at a time and mix at a medium speed. The mixture will become quite dry. Once all of the flour is mixed in, shape the mixture into a ball, wrap it in cling film and pop into the fridge for 20 minutes.
Preheat your oven to 180°C and line a baking tray with baking paper (I used my silicone baking mat from House, which I’m slightly in love with.)
Once your dough is chilled, scoop a tablespoon off the mixture and roll it into a ball. Repeat until you’ve finished the mixture, then pop into the oven for 13-15 minutes. Rotate half way through the baking process if they over-brown.
The biscuits that were part of the photo shoot were eaten so quickly by The Boy and my brothers that I didn’t get a shot of how jam-packed with chocolate these little biccies are. You can see the chocolatey goodness in my breakfast biscuit Instagram post though!