Soft Chocolate Chip Biscuits

    Soft Chocolate Chip Biscuits

    Recipe Picture:Soft Chocolate Chip Biscuits
    4

    Soft Chocolate Chip Biscuits

    (283)
    45min


    283 people made this

    A soft biscuit such as this one is perfect for snacks with collegues or with anyone! The addition of sour cream gives it a rich and decadent flavour.

    Ingredients
    Makes: 24 Biscuits

    • 70g dark cooking chocolate
    • 115g butter
    • 1 1/4 cups (250g) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 2 cups (250g) plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 2/3 cup (155g) sour cream
    • 2 cups (335g) dark chocolate chips

    Directions
    Preparation:15min  ›  Cook:10min  ›  Extra time:20min cooling  ›  Ready in:45min 

    1. Preheat the oven to 190 degrees C.
    2. In the microwave or over a double boiler melt dark cooking chocolate and butter together, stirring occasionally until smooth.
    3. In a separate bowl beat sugar, eggs and vanilla until light. Add the chocolate mixture, mix until well blended.
    4. In a medium bowl sift together flour, bicarbonate of soda, baking powder and salt; set aside.
    5. Alternately stir the sifted ingredients and sour cream into the chocolate mixture. Mix in chocolate chips. Drop rounded tablespoonfuls of mixture onto ungreased baking trays.
    6. Bake for 8 to 10 minutes. Allow biscuits to cool on baking tray for 5 minutes before transferring to a cake rack to cool completely. Store in an airtight container.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (283)

    Reviews in English (216)

    by
    126

    These cookies are fabulous! Sinful is right! I had misgivings due to the reviews saying they were too cakey, or not sweet enough, or too dry. I almost passed them by and I am SO glad I didn't! They're the best cookies I've ever eaten. The texture is perfect - just cakey enough to add body and richness but still 100% gooey moist cookie, not cake or brownie. Not dry at all! I added 1/4 cup brown sugar to my first batch and it was too sweet - the recipe is perfect as it stands. My only change is to add 1/2 semi-sweet chips and 1/2 white chips for flavor and contrast. These will be a Christmas tradition in our home!  -  13 Dec 2002  (Review from Allrecipes USA and Canada)

    by
    87

    These are the best cookies I have ever made! I noticed that if I left them cook for 8 minutes they were more cakelike, but if I left them bake for a minute or 2 longer they were more cookie-like. I also removed them right away from the pan. And to avoid crumbling, I used a small flat edged metal turner and quickly scooped them up. The batter didn't look right, (kind of runny looky) however, they turned out AWESOME!  -  28 Mar 2003  (Review from Allrecipes USA and Canada)

    by
    69

    This is a funny story. Because I read the recipe wrong, I used cream cheese rather than sour cream. And you know what? They were delicious! Soft and chewy. Try it with cream cheese, also!  -  08 Dec 2006  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate