If I had to pick my favourite type of biscuit in the world, I think it would have to be a good old chocolate chip biscuit. You really can’t beat them for simplicity and taste. They’re the perfect match for your mid-morning coffee and a classic lunchbox treat.
This recipe is from a Donna Hay cookbook and has been converted to the Thermomix. This is the only chocolate chip biscuit recipe I ever use anymore. It really is the best!
You end up with the most deliciously fluffy chocolate chip biscuits that are so soft on the inside. Oh and whatever you do, you MUST eat one of these biscuits while they are still warm, straight out of the oven… AMAZING! The chocolate chips are all gooey and oozy. Yum!
Are you a chocolate chip biscuit fan too?
Chocolate Chip Biscuits
- 125 g butter , softened
- 1/2 tsp vanilla extract
- 200 g brown sugar
- 2 eggs
- 240 g plain flour , sifted
- 1 tsp baking powder
- 80 g desiccated coconut
- 200 g milk or dark chocolate chips
- Preheat your oven to 190 degrees (170 if using fan-forced).
- Grease and line two baking trays with baking paper.
- Place butter, brown sugar and vanilla in to the TM bowl.
- Cream together for 1 minute on Speed 4.
- With TM still running, add the eggs, one at a time, through the hole in the lid and continue mixing on Speed 4 for 30 seconds.
- Add the plain flour, baking powder and coconut and knead on Interval Speed for 30 seconds.
- Add the chocolate chips and stir through with spatula.
- Roll the mixture into tablespoon-sized balls.
- Place cookie dough balls onto the trays - leaving a gap between each cookie (they will spread during cooking).
- Flatten slightly.
- Place a couple of extra chocolate chips onto the top of each dough ball (optional... but oh-so-pretty!).
- Bake for 10-12 minutes or until just slightly browned.