Dynamite Chocolate Chip Biscuits

    Dynamite Chocolate Chip Biscuits

    (354)
    1save
    30min


    333 people made this

    This is a great recipe for chocolate chip biscuit dough that has never failed to impress me. It never fails, just mix it up and bake!

    Ingredients
    Serves: 24 

    • 3/4 cup (185g) white sugar
    • 3/4 cup (125g) packed brown sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 250g butter
    • 2 1/2 cups (315g) plain flour
    • 1 teaspoon salt
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon baking powder
    • 2 cups dark chocolate chips

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C.
    2. In medium bowl combine flour, salt, bicarb soda and baking powder. Stir with fork so all ingredients are mixed.
    3. In large bowl, combine sugars and butter. Mix until smooth. Add eggs and vanilla and beat until smooth and fluffy.
    4. Add 1 cup of dry ingredients at a time to mixture until all is incorporated. Drop biscuits onto ungreased baking tray and bake for about 10-15 minutes or until edges are golden brown.
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    Reviews and Ratings
    Global Ratings:
    (354)

    Reviews in English (347)

    by
    0

    I baked this recipe simply because it was a never fail recommendation. I used baking paper so that the tray was not greased. The biscuits in the first tray all went into one another. The second batch I put only a few and they were ok. I found they weren't good keepers.  -  28 Jun 2014

    by
    117

    This recipe had more baking soda and/or baking powder per cup of flour than other similar recipes, and I was curious to see how that affected this cookie. I was so afraid it might turn out like a fluffy cookie, but found it did not. In fact, I really noticed no difference with the extra leavening. Other than reducing the salt to 1/2 tsp., I made the recipe as written, and found not much difference between other recipes I've tried. I chilled the dough for about an hour until semi-firm, dropped the dough with a medium size scoop, and flattened them just slightly before baking. Good, dependable recipe.  -  18 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    89

    I always use this recipe but I use milk chocolate chips, they're less bitter. I also use whole wheat flour instead of white and it gives the cookies an entirely new taste, both versions are great.  -  20 Oct 2007  (Review from Allrecipes USA and Canada)

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