Standard Chocolate Chip Biscuits
When I was a new mum I leaned towards the “chocolate? I may as well feed my children broken glass dipped in arsenic” school of thought. Don’t deny it, you’ve been there. And gradually, year by year I’ve been worn down by shopkeepers giving the kids a bit of chocolate, school teachers handing it out, relatives sneaking it to them, the kids finding my secret stash, Easter. Now I’m looking for any way I can to hold them between coming home from school and dinner. I’m not at the point where I’d buy them a chocolate bar, but I’m on that slippery slope.
I was looking for the classic chocolate chip cookie. Actually, I was being nagged by the Horror to find the recipe for those big ones with the twenty cent sized choc chips that you get in nicer cafes. Specifically the cafe near his school which we sometimes frequent in the morning after dropping the Moose off at some ungodly hour. Well, that cafe doesn’t stock them any more, I don’t know why but I’m guessing that too many of them were breaking in half. Fortunately the Horror has grudgingly agreed to have a croissant instead, so I can still enjoy their delicious coffee, but he wanted that cookie again. This recipe is just listed as chocolate chip cookies in my Pillsbury book of family recipes, but it’s very close indeed to the classic Toll House cookie recipe.
Cream together 170 grams of butter with a cup of brown sugar and a quarter of a cup of white sugar. Mix in an egg and a teaspoon and a half of vanilla essence. Mix in 2 cups of flour and a teaspoon of bicarbonate of soda. Mix in half a cup of dark chocolate chips. Flatten apricot sized chunks of dough onto a baking paper lined tray. Press into each biscuit a large dark chocolate chip. I thought it would be too fiddly to use the big ones all the way through, you don’t get an even mix.
Of course they’re not exactly the same as the ones at the cafe, they’re slightly softer. The Horror, in the interest of science, had to have two to make sure they weren’t the same.