Chocolate Chip and Walnut Biscuits

    (62)
    1 hour

    These are a melt-in-your-mouth chocolate-chip biscuits with a fluffly texture. I use a wooden spoon to mix these, as the texture seems to be so much better.


    63 people made this

    Ingredients
    Serves: 48 

    • 250g butter
    • 1 cup (250ml) vegetable oil
    • 1 cup (250g) white sugar
    • 1 cup (185g) packed brown sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 4 1/2 cups (565g) plain flour
    • 2 teaspoons bicarb soda
    • 4 teaspoons cream of tartar
    • 1 teaspoon salt
    • 2 cups dark chocolate chips
    • 1 cup chopped walnuts

    Directions
    Preparation:15min  ›  Cook:15min  ›  Extra time:30min cooling  ›  Ready in:1hour 

    1. Preheat the oven to 180C.
    2. In a large bowl, cream together the butter, oil, brown sugar and white sugar until smooth. Beat in the eggs and vanilla. Combine the flour, bicarb soda, cream of tartar and salt; stir into the creamed mixture. Mix in the chocolate chips and walnuts. Drop dough by rounded teaspoons onto ungreased baking trays.
    3. Bake for 12 to 15 minutes in the preheated oven, or until light brown. Allow biscuits to cool on the baking trays for a couple of minutes before transferring to wire racks to cool completely.

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    Reviews and Ratings
    Global Ratings:
    (62)

    Reviews in English (56)

    by
    39

    This is the chocolate chip cookie I have been looking for, mind you I do not like cake like cookies. So, if you want a cake like cookie don't bother with this recipe. I feel if you want cake - eat cake. If you want a cookie then the cookie should taste like a cookie and by that I mean the texture should be crispy on the outside and chewy on the inside and that is exactly what these cookies deliver. I reduced the oil by 1/4 cup and refridgerated the dough for 30 minutes, rolled the dough into walnut sized balls then flattened them slightly. They baked up perfectly round, flattened, and slightly cracked in appearance. They looked like they came staight from a bakery. Great recipe, thanks for sharing.  -  16 May 2010  (Review from Allrecipes USA and Canada)

    by
    27

    Just like everyone else, I'm very particular about my chocolate chip cookies. Frankly, I don't care if they're crispy, chewy or cakey so long as they're delicious and baked properly. The debate will go on forever as to which is "the best" as there are so many good recipes--and this is certainly one of them. I prepared them exactly as the recipe directs, wanting to judge the outcome for myself, and they were perfect. I chilled the dough to firm it a little to avoid spreading, then used a small ice cream scoop and flattened them just slightly--I found they come out of the oven much as they go in. These are perfectly shaped, rounded, beautiful cookies that didn't flatten out--picture perfect. It is not a novel idea to use both oil and butter in cookies, nor is the addition of cream of tartar. These were NOT greasy as some reviewers mentioned, and the cream of tartar gives them a pleasant, light and sandy texture. I don't know if this is "the best" chocolate chip cookie out there(because there will NEVER be one) but these sure are darn good! Thanks for sharing this great recipe!  -  16 Sep 2008  (Review from Allrecipes USA and Canada)

    by
    11

    If you like cakey cookies, stay away from this recipe. Although the "typical" chocolate chip cookie lover likes his/her cookies soft and chewy, there are some of us that prefer a crispier cookie. It is exactly as the name states: Chocolate Chippers. Why there are so many people that gave it a bad review is beyond me. I don't try recipes that don't sound like something I would like, so why would they?? Tina, I'm with all those people that think your cookies are great. Thanks so much for the recipe!! It seems like every recipe I try for chocolate chip cookies makes soft chewy cookies that just do not satisfy my cravings but this one is perfect. For those that don't like the dough so greasy, if you reduce the oil to 1/2 cup it will give you a combo of both cripsy and soft cookie. The taste is WONDERFUL! Thanks again Tina!!  -  18 Dec 2003  (Review from Allrecipes USA and Canada)

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