Bellabondi’s Recipe for the BEST Chocolate Chip Biscuits


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!




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




  • 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
Who loves cookie dough as much as me?
The finished product – YUM!









Enjoy lovelies!!!




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s