Choc Chip Biccies
I’m on a quest for the ultimate choc chip biccie! So I thought I’d try out this recipe I discovered when flicking through the Australian Women’s Weekly magazine.
Ingredients: 250 g butter, softened
1 teaspoon vanilla extract
3/4 cup caster sugar
3/4 cup firmly packed brown sugar
2 1/4 cups plain flour
1 teaspoon bicarbonate of soda
375 g dark chocolate chips
Method: Preheat oven to 180 degrees Celsius (160 fan forced). Line 3 oven trays with baking paper. Beat butter, vanilla, sugars and egg with an electric mixer until lighter and fluffy. I wasn’t sure what ‘light and fluffy’ meant so I just kept mixing until it was a lighter colour! Transfer mixture to a large bowl; stir in sifted flour and soda in two batches. Stir in chocolate chips.
Roll tablespoons of mixture into balls; place on trays about 5cm apart. I found my mixture was very sticky, and used a fork with some flour on it to squash the ‘balls’ into flatter biscuit shapes.
Bake biccies for 12 minutes for a chewier cookie or 14 minutes or until golden and crisp. Cool on trays.
Success rate: Four out of four family members enjoyed these biscuits (as well as some little visitors) My only complaint, the biccies were neither chewy or crunchy- but very buttery in texture. I’ve also discovered thanks to my fellow #craphousewives that if I give them ‘more room’ on the baking trays they won’t turn out square. Even though it’s cool to be square!
But if you don’t want all the mixing and mess- I can also highly recommend Betty Crocker’s Milk Chocolate Chunk Cookies packet mix!