I made Chocolate Chip Biscuits/Cookies just before Christmas and felt super domestic goddessy when last week I grabbed some left overs frozen in a roll and had a tray of cookies ready in under 15 minutes. Unfortunately, I’m still addicted to them so I had to make them again. Cake Tuesday ended up being Cake Monday this week because I couldn’t wait. I used the simplest recipe I found on the internet (here), I was surprised how many bizarre chocolate chip biscuit/cookie recipes there are in the world (including one with peanut butter, wouldn’t that be a peanut butter chocolate chip cookie then? I’m just a purist). Anyway, enough rambling, here it is:

  • 2-1/4 cups plain flour
  • 1 teaspoon bicarbonate of soda
  • 250 gm butter or margarine
  • 1/2 cup sugar (I used brown caster sugar because that’s what I had)
  • 3/4 cup brown sugar, firmly packed
  • 1-2 teaspoons vanilla essence
  • 2 eggs
  • 1 cup chocolate bits

Preheat oven (190C). Mix the plain flour and bicarb in a bowl. In a separate bowl, cream butter, sugars and vanilla until fully mixed. Beat in the eggs one at a time and then gradually add the flour. Fold in chocolate bits. Drop blobs of cookie dough on greased trays and bake for 10-12 minutes. I tend to prefer them soft on the inside so I pull them out when they are golden rather than golden brown.

If you make too much, the dough freezes really well, it’s easiest if you freeze them in rolls wrapped in baking paper, you can then slice off pieces and bake until golden/golden brown.

Oh I almost forgot, here’s a picture of them with vanilla ice cream, a very tasty combination.

cookies with ice cream

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