Chocolate Chippie Biscuits

Makes: 5-6 dozen approx Ready in: 45 mins

This recipe is a much loved fan favourite. It makes a lot, around 5-6 dozen cookies, brilliant when you want a treat to send off to camp with the kids or take away on holiday. The dough can also be rolled and frozen un-baked – bake from frozen as needed. Or bake the whole lot and freeze half, just make sure you hide them under the frozen peas where the kids will never look.


  • 1 tsp baking soda
  • 3 ¼ cups flour
  • 1 tsp salt
  • 250g butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 Tbsp hot water
  • 2 tsp vanilla essence
  • 1-2 cups chocolate chips, morsels or chunks


        Preheat oven to 180°C. Lightly grease 2 rimless cookie sheets and set aside.

        Sift baking soda and salt into flour and set aside. In a bowl or processor combine butter and sugars and beat until pale and creamy.

        Add eggs, water and vanilla essence and mix, then mix in flour making a stiff dough. Fold in chocolate chips.

        Scoop teaspoonfuls of mixture, roll lightly into balls and place on the greased trays allowing room for spreading. Bake for 8-10 mins or until golden brown. Transfer to cooling racks, rotating the trays if needed. The cookies will firm up on cooling.


        You can use a mix of white and dark chocolate or chocolate chips and nuts. The cookies can be warmed in the microwave for a minute to soften then sandwiched together with ice-cream for an easy dessert. If making in a food processor make sure you mix the choc chips in by hand so they don’t get chopped to smithereens.


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