Dark Chocolate Chip Biscuits

    (117)
    35 minutes

    These are great biscuits, crispy on the outside and with a chewy centre. You can substitute butter for margarine if you prefer.


    108 people made this

    Ingredients
    Serves: 84 

    • 3 cups margarine, softened
    • 2 1/2 cups (560g) white sugar
    • 2 1/2 cups (440g) packed brown sugar
    • 2 teaspoons vanilla essence
    • 4 eggs
    • 8 cups (1 kg) plain flour
    • 4 teaspoons bicarb soda
    • 1 teaspoon salt
    • 4 cups dark chocolate chips

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C.
    2. In a large bowl, cream together margarine, white sugar and brown sugar until smooth. Beat in the eggs and vanilla. In a separate bowl, mix together flour, bicarb soda and salt. Add to egg mixture and mix well. Stir in chocolate chips. Instead of just dropping them onto the baking tray, I roll the biscuits into balls - it makes them all look very uniform and nice!
    3. Bake in preheated oven for 12 to15 minutes, or until light brown. Cool on a wire rack.

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    Reviews and Ratings
    Global Ratings:
    (117)

    Reviews in English (102)

    by
    40

    I love this recipe! I have made it so many times, and it is always a huge hit! I think that butter works much, much better than margerane. Also, I double the vanilla. I defanatly give this 5 stars Great!  -  24 Apr 2007  (Review from Allrecipes USA and Canada)

    by
    37

    Pretty good.Most members of my family loved them, but the taste of margarine was a bit strong.We are used to the taste of butter, so since the texture of these cookies is great, I will make again using only butter next time!  -  06 Jun 2006  (Review from Allrecipes USA and Canada)

    by
    33

    I bake cookies for our insurance business. We give a bag of cookies to every customer that comes by our office or that we visit in person. I wanted something besides the standard "Toll-House" cookie so I tried this recipe. Huge hit! I have officially change to this recipe instead. It makes a big batch, which I like because I can freeze the extras, which by the way, they freeze well too.  -  04 Jan 2008  (Review from Allrecipes USA and Canada)

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