Soft Chocolate Chip Biscuits
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
- Preheat the oven to 190 degrees C.
- In the microwave or over a double boiler melt dark cooking chocolate and butter together, stirring occasionally until smooth.
- In a separate bowl beat sugar, eggs and vanilla until light. Add the chocolate mixture, mix until well blended.
- In a medium bowl sift together flour, bicarbonate of soda, baking powder and salt; set aside.
- 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.
- 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.
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Reviews and Ratings
Global Ratings:
(283)
Reviews in English (216)
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)
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)
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)
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