High Altitude Chocolate Chip Biscuits

    High Altitude Chocolate Chip Biscuits

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    This recipe is for the high altitude baker. When baking at levels over 1150m food cooks differently. This bikkie recipe has been adapted to accommodate the change.

    Serves: 48 

    • 230g butter or margarine
    • 1 cup (200g) white sugar
    • 1 cup (220g) packed brown sugar
    • 3 eggs
    • 1 teaspoon vanilla essence
    • 1/2 teaspoon salt
    • 1 teaspoon bicarb soda
    • 3 1/2 cups (250g) plain flour
    • 1 cup (170g) dark chocolate chips

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

    1. Preheat the oven to 180 degrees C.
    2. In a large bowl, stir together the butter, white sugar and brown sugar until smooth. Mix in eggs one at a time, then stir in the vanilla. Combine the flour, bicarb soda and salt; stir into the batter just until blended then mix in the chocolate chips so they are evenly distributed. Drop biscuits by heaping teaspoonfuls onto ungreased baking trays spacing 5cm apart.
    3. Bake in the preheated oven until the edges begin to turn golden, 12 to 15 minutes. Allow biscuits to cool for a few minutes on the baking trays before removing to wire racks to cool completely.

    For firmer biscuits:

    If you like firmer biscuits, increase the flour by 1/4 cup.

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