Large Crisp Choc Chip Biscuits

    (190)
    35 minutes

    Big choc chip biscuits with walnuts, just like the kind that you get at the bakery. Cook them more or less depending on how chewy you like your biscuits.


    181 people made this

    Ingredients
    Makes: 24 biscuits

    • 2 cups (250g) plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon salt
    • 250g butter
    • 1 1/2 cups white sugar
    • 1 egg
    • 1 teaspoon vanilla essence
    • 2 cups dark chocolate chips
    • 1 cup walnuts, roughly diced

    Directions
    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Mix flour, bicarb soda and salt; set aside.
    2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg then stir in the vanilla. Mix in the dry ingredients until well blended. Stir in the chocolate chips and walnuts. Roll the dough into 5cm balls and place them 8cm apart on ungreased baking trays.
    3. Bake for 20 to 23 minutes in the preheated oven. Allow biscuits to cool for a few minutes on the baking tray before removing to a wire rack to cool completely.

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    Reviews and Ratings
    Global Ratings:
    (190)

    Reviews in English (169)

    by
    86

    Some suggestions for this recipe: You can subsitute 1/2 white sugar for brown sugar which makes them tastier! Use unsalted butter instead of butter. Which gives you the real great taste of the cookie without tasting too buttery. You can add another 1/2 cup of flour, to make the dough stay in shape better and not too sweet for those who does not like it too sweet. You can bake it longer for more crispy cookies and shorter for crispy edges and chewy middles!!  -  31 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    51

    If you're looking for a crispy cookie, this recipe is a very good choice. The texture is perfect, smooth and not too crispy but not soft either. I have tried over 40 CC cookie recipes, and this is one of the few chocolate chip cookie recipes that I am really pleased with. However, I would omit the salt and I used 1 cup sugar and 1/2 cup light brown sugar.  -  01 Jul 2003  (Review from Allrecipes USA and Canada)

    by
    39

    Nice cookie -- much too hard (the next day) for my taste, though. When I read "crisp" I thought of a thin crispy wafer kind of thing, but this was much more like a Chips Ahoy kind of chunky thing.  -  12 Dec 2002  (Review from Allrecipes USA and Canada)

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