I have already posted my favourite biccie recipe on this blog and you can read about it here – Macadamia Biccies – but my husband has an aversion to the buttery shortbread biscuit variety as he prefers something with a little more moisture … or so he says! He has declared that there is not enough moisture in his entire body to allow him to digest my shortbread – a little over dramatic perhaps?? Anyway, I happened upon this choc chip biscuit recipe which my husband has declared is the best biscuit in the universe … big call! I actually find this recipe a little perplexing as every time I make it, it turns out differently. The first time I made it they were very cakey and all I could taste was bicarb – which I hate! Anyway, I made them again because they were such a hit with the husband and the second time I quite liked them – less cakey and more crunch. Subsequently, all attempts have been successful with me being slowly converted to the delights of this biccie. This recipe usually makes a thin chewy / crispy bscuit but if it doesn’t … just keep trying!
125g softened butter
160 g brown sugar
50g caster sugar
225g plain flour (alternatively use SR flour for a more cakey biscuit)
150g choc bits
2 tbsp milk
1/2 tsp bicarbonate of soda
Preheat oven to 180C. Beat butter with sugars until creamy then add egg. Stir in remaining ingredients and mix to form a dough.
Roll into walnut sized balls, and place on lined baking trays, leaving plenty of room between biscuits as they will spread a bit. Flatten with the tines of a fork and bake for approximately 12 minutes.