One of my quests in life is to make the perfect chocolate chip biscuit. And I'm not there yet. But boy is it fun trying. I've tried my mum's version, with cocoa, raisins, nuts and chocolate - too fudgy, too intense. I've tried the Kitchy Kitchen's with pulverised oats - too flat, too much mixture. I've tried some of Joy the Baker's peanut butter choc chip cookies - again flat and I'm not sure about the peanut butter. The recipe I return to again and again is from a church cook book. The recipes in there are all family friendly as they are made by mums who are busy running after hoards of children. They need to work, and they need to work fast.
So these bickies almost cut the mustard. I would like them a little thicker. But not too thick, and not too chewy or too dry either. Tough, I know. This week I have been inspired to whip up these ones again after buying what was purported to be a home made choc chip cookie to have with a coffee. The cookie crumbled, literally. Simply fell apart when I ate it and messed up my shirt. Now surely I can make a better biscuit than that!
Want to come on a choc chip biscuit making quest with me? Hurrah!
Chocolate Chip Biscuits
Makes 36 or so
1/2 c brown sugar
1/2 c white sugar
125 g butter or margarine
1 tsp vanilla essence
1 3/4 self-raising flour
2 c chocolate chips
Pre-heat oven to 180* C. Line two baking trays with paper.
In your mixer, cream together sugars and butter. Mix together until light and fluffy, around five minutes. Add the vanilla essence and mix briefly. Add the egg and mix to combine. Sift in the flour, mix briefly to just combine. Stop the mixer, add the chocolate chips and combine with a wooden spoon.
Place the mixture into the fridge for 30 minutes to harden slightly. Place drops of dough onto the prepared baking tray, around 2 cm in diameter, evenly spaced. Bake in oven for 8 - 12 minutes, it really depends on your oven. Some of mine have taken only 8 minutes, others I've needed to rotate the trays and cook for up to 12 minutes.
Remove from oven, cool on tray for 5 minutes. Remove to a wire rack and cool. Repeat cooking process as needed. Store in an air-tight container for as long as they last.