Chocolate Chip Biscuits

Crispy on the outside, soft and chewy in the middle. Quick and easy to make, ideal for filling the biscuit tin for the week.

The vanilla helps bring out the chocolate flavour, so the measurement is just a rough one - I usually just splash some in from the bottle.

Brown sugar has a higher moisture content than white, which helps keep these chewy on the inside. Replace with normal white sugar if you don't have brown, they'll still taste good but will be on the crispier side and not as chewy in the middle. 

Quantity: 20 biscuits

Prep time: about 15 minutes

Cook time: 10 - 12 minutes

Ingredients 

Quantity	Ingredient
125 gm	Butter, softened to room temperature
½ c	White sugar
½ c	Brown sugar
1	Egg
½ tsp	Vanilla essence
1½ c	Flour
1 tsp	Baking powder
1 pinch	Salt
1 c	Chocolate chips (or chunks)

Method

1. Preheat the oven to 190°C, with the rack in the middle position 
2. In a large bowl, cream butter and sugars together until light and fluffy
3. Add the egg and vanilla and beat well
4. Sift in the flour, salt and baking powder and mix with a wooden spoon to make a soft dough
5. Stir in the chocolate chips/chunks and lightly mix until they're distributed through the dough
6. Line a tray with baking paper and place spoonfuls of mixture on the tray. You don't want them to be too small so something like a dessert spoon or tablespoon is a good size. Leave at least a finger width between them as they'll spread out a bit during baking
7. Bake for about 12 minutes until they're just starting to brown on the edge
8. Remove from the oven and leave to cool on the tray from about 5 minutes then transfer to a rack to finish cooling