Choc Chip Biccies

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!

Bon appétit!

125g softened butter

160 g brown sugar

50g caster sugar

1 egg

225g plain flour (alternatively use SR flour for a more cakey biscuit)

150g choc bits

2 tbsp milk

1/2 tsp bicarbonate of soda

pinch salt

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.

Choc Chip Biccies 2

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