Bellabondi’s Recipe for the BEST Chocolate Chip Biscuits

chocchipbiscuitswithfilter

You might remember I was on a baking spree a few weeks back and I thought I would do a quick post with the recipe for you all. The original receipe is from my local magazine “The Beast” from a few years back but I have tweaked it over the years and add whatever I have in the pantry that I need to use up such as various nuts like pistachios, almonds and hazelnuts which seem to breed in my cupboard for some reason!

Chocchipbiscuitsingredients2

Chocchipbiscuitsingredients

INGREDIENTS

125g butter, softened

1/2 tsp vanilla extract

1 cup brown sugar

2 eggs

2 cups plain flour, sifted

1 tsp baking powder

1 cup dessicated coconut

185g choc chips – milk/dark/white

chocchipbiscuitscoconut

chocchipbiscuitspistachios

METHOD:

  • Heat oven to 190 degrees celcius and line baking trays with baking paper.
  • In a large bowl, cream the butter, sugar and vanilla with electric beaters. Add in the eggs, beating well after each one.
  • Using a spatula, fold in the sifted flour, baking powder, coconut and chocolate. You can always use more choc chips if you like your biscuits extra decadent, or try a combination of milk and white choc chips.
  • Roll balls of dough with your hands and place on trays, ensuring there is room for them to spread out. Flatten slightly with the back of a fork.
  • Bake for 10-12 minutes or until lightly browned on top. Cool on a wire rack.
  • Makes 2-3 batches
chocchipbiscuitsdough
Who loves cookie dough as much as me?
chocchipbiscuitswirerack
The finished product – YUM!

 

 

 

 

 

 

 

 

Enjoy lovelies!!!

 

 

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