Word up! We’re not talking your average chocolate chip biscuit here folks.
These deliciously chunky biscuits are of the ‘welcome to the neighbourhood’, ‘thanks for minding my triplets‘ or ‘office baking competition’ level good.
A gourmet makeover on a classic favourite, you’re onto a winner with this best ever chocolate chip biscuit recipe.
Everyone loves a chocolate chip bikkie. And this is the biscuit that will become the benchmark for all biscuits here forth. So, enough talking about it. Crank the oven and give yourself a quick pep talk on not eating the raw biscuit dough, tempting as it is….
Best Ever Chocolate Chip Biscuit Recipe
Baking Tip: It’s important to note that since each and every biscuit is positively LOADED with chocolate, buy the best quality chocolate you can afford – you’ll be able to taste the difference!
- 3 1/4 plain flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt flakes
- 230g unsalted butter, room temperature
- 1 1/2 cups brown sugar, firmly packed
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste
- 1 cup milk chocolate Melts, roughly chopped
- 1 cup white chocolate chips
- 1/3 cup grated dark chocolate
- Preheat the oven to 170 degrees Celsius. Line two trays with baking paper and set aside.
- Using a medium size bowl, combine the flour, baking powder, baking soda and sea salt. Stir it all together, making sure it’s thoroughly combined. Set aside for the moment.
- Using a stand mixer, cream the butter and both sugars together for one minute, until pale and creamy. Add to the mixture both eggs. Add the vanilla, mixing until combined.
- With the stand mixer running on a steady low speed, slowly add in the dry ingredients (flour mixture). Stir in all three chocolate types (Melts, chocolate chips and the grated chocolate). Give it a good stir / fold to make sure the chocolate is spread throughout the dough.
- Using a small ice-cream scoop or a large spoon, roll out cookie balls around two tablespoons in size. This will bake a BIG, deluxe biscuit. Place the balls on a prepared tray, leaving around 5cm between each one. Gently squash down and sprinkle with a little extra sea salt flakes, if desired or feeling fancy.
- Bake cookies for 12 minutes or until they’re just turning golden brown around the edges. Don’t be tempted to over cook. Remove the tray from the oven at let the biscuits cool for a few minutes on the tray before transferring to a wire rack to cool completely.
This recipe makes 32 big, cafe style biscuits. Store biscuits in an airtight container for a week. If willpower is likely to be an issue (trust me, there’s no stopping at one), pop them straight into the freezer and defrost as required.
For more biscuit baking, see our Cornflake cookie recipe, plus an awesome recipe for super cute bear paw biscuits. Curious as to which biscuit reins supreme on the supermarket shelves? All is revealed in the insightful battle of the biscuits – tell us, do you agree?