Choc Chip Biscuits

Let's bake choc chip biscuits! If that's what your kids are saying, or that little voice inside your head, then you've landed on the right page.

This recipe for Chocolate Chip Biscuits is one that Aussie home cooks have relied on for decades. It's simple to follow and will create biscuits with that perfect crunchy, chewy, chocolate-y balance!

Jump to:

• The Recipe
• Ingredient notes
• How to make Choc Chip Biscuits
• Storage
• Tips and tricks for perfect Choc Chip Biscuits
• Choc Chip Biscuit FAQs
• Chocolate Chip Biscuits Recipe

The Recipe

When it comes to classics like the choc chip bikkies, you really can't go past those recipes that have been handed down and around for years.

Chocolate Chip Cookies were originally an American idea, with the first recipe created in the late 1930s by Ruth Wakefield who famously ran the Toll House restaurant in Whitman, Massachusetts.

However, this recipe for chocolate chip biscuits is based on several I found in Aussie community cookbooks I've collected over the years.

Ingredient notes

To make up a batch of 20 biscuits you'll need:

• butter
• caster sugar (or granulated sugar)
• brown sugar
• egg
• vanilla extract
• SR flour (or plain/all-purpose flour plus salt and baking powder)
• chocolate chips (buy choc chips or simply roughly chop a block of chocolate).

Variation ideas include:

• using different types of chocolate, including dark, white or caramilk
• using M&Ms, chopped Maltesers or other chocolate candies.

How to make Choc Chip Biscuits

To make these biscuits you'll need a few baking trays lined with baking paper, your oven pre-heated to moderate and a stand or hand held electric mixer.

Start by creaming the butter and sugar – see recipe card below for quantities. The mixture should turn a pale colour and become fluffy.

Next, add a lightly whisked egg and vanilla extract and beat again until well combined. This is my youngest daughter's favourite part of the recipe, cracking that egg and giving it a little whisk.

Next, fold in the flour and then stir in chocolate chips until evenly distributed throughout mixture. This is another great step to delegate to the little ones who love to cook.

Roll tablespoons of the mixture into balls and place on the baking trays, spacing them to allow for spreading. Flatten the balls slightly with your fingertips or a fork.

Bake for 13-15 minutes.

Remove from oven and allow to cool for a few minutes on the baking tray before using a spatula to transfer biscuits to a cooling tray.

Storage

Once cool, store in an airtight container for up to a week. After you've sampled one with a cuppa first, of course!

Tips and tricks for perfect Choc Chip Biscuits

It's pretty hard to go wrong with this recipe, but here are a few extra bits of advice to create biscuit perfection:

• Make sure you use both sugars, brown and white, to get the right balance of chewiness and cookie crunch.
• Soften the butter before using it by leaving it out of the fridge for half an hour to an hour (depending on room temperature).
• Whisk the egg lightly before adding so it combines well with the butter/sugar mixture without having to overmix the dough.
• Use a tablespoon measurer or cookie dough scoop to get even-sized biscuits.
• Don't skip the baking paper layer as this ensures a smoother and more evenly cooked product.
• Add flour gradually, again avoiding the need to overmix the dough.
• Roll into balls with your hands to ensure a smoother biscuit.
• Flatten slightly, or a little extra if you want larger, thinner bikkies.
• Allow to cool on the baking tray for a few minutes before using a spatula to transfer to a cooling tray. Otherwise they may break apart.

Choc Chip Biscuit FAQs

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If you've made this recipe and love it, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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