Brown Sugar Chocolate Chip Biscuits

    25 minutes

    Brown sugar is the secret that makes these biscuits soft and chewy. If you prefer an even softer biscuit, let the dough sit a while at room temperature to 'set up.'

    253 people made this

    Serves: 36 

    • 250g butter, melted
    • 2 cups (375g) brown sugar
    • 2 eggs
    • 2 2/3 cups (375g) plain flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarb soda
    • 2 cups dark chocolate chips

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat the oven to 190 degrees C. Line baking trays with baking paper.
    2. In a medium bowl, stir together the melted butter and brown sugar until smooth. Beat in the eggs one at a time. Combine the flour, baking powder and bicarb soda, gradually stir into the sugar mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared baking trays.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (208)


    Delicious! I made a gluten free variety of these biscuits by using Bakels Health Flour in place of regular flour and I used 2 teaspoons of baking powder. Quick and easy but they won't last long!  -  24 Jun 2015


    This is GREAT recipe. I am a pastry chef and I use it all the time. The trick is to let it "set up" before you use the cookie dough (that is why some people have greasy cookies etc). Butter has different qualities when it is hot and cold. If you like crispy cookies refrigerate this dough then bake for a slighly longer time. For softer cookies mix dough then let it harden up at room temp. Bake only until edges are set. Finally measure brown sugar accurately--a little over and you will have FLAT cookies! Hope this helps! Thanks Allison for sharing  -  12 Jan 2004  (Review from Allrecipes USA and Canada)


    As soon as I saw the brown sugar/butter mixture, I knew this would be a fabulous recipe. I am a culinary student in Baltimore, MD, and I am always looking for new recipes. I am a baking major, so I am especially fond of cookies, pies, cakes, etc. But these cookies!!! The end batter is very uniform and not at all sticky. You can easily handle the batter with your bare hands for shaping or whatever. The end baked result is an even textured slightly 'butterscotch' flavored cookie with just the right ammount of sweetness and chewiness. The butterscotch flavor is in no way overpowering. It is just back in the background of the layers of flavor in this delectable cookie. Overall, 5 stars and a great end result. Well worth the time.  -  15 Dec 2000  (Review from Allrecipes USA and Canada)