My oven is currently on its last legs and no sane person would be trying to use it, but I do. Several times a week. I would otherwise describe myself as a domestic disaster, but when it comes to baking, it’s the one area that might even vaguely resemble a Susie Homemaker vibe. And it’s only because I really (really!) love it.
I’ve often heard it said that baking is a science, it works only because of exact quantities and careful calculations. But I am not exact, and definitely not careful so that’s not how I roll (literally!) But my “little bit of this, a little bit of that” approach is how I ended up with these amazing, chewy, crisp, choc-chip biscuits that will literally melt in your mouth.
The weekend is coming so I give you this recipe, treat yourself!
Ingredients
- 2 1/4 cups plain flour
- 250 g unsalted butter
- 1/2 cup raw sugar
- 1 cup brown sugar, packed
- 1 tsp sea salt
- 1/2 tsp bicarb
- 2 tsp vanilla extract
- 2 eggs
- 500g mixed choc chips (roughly chopped)
- Flaky sea salt
Directions
- Mix together butter and sugars using an electric mixer or beater until light and fluffy
- In a separate bowl mix together flour and bicarb
- Add flour mix to the butter mix, then using your electric mixer, add the eggs, vanilla and salt until a
- Stir in the choc chips
- At this point you can either bake them straight away in the oven (they will spread so make sure you leave space on the tray) OR you can pop the mix in the fridge, cover and leave until you are ready to bake. Word on the street is that the flavours will become more intense the longer they sit before cooking so you can even prep this mixture a couple of days in advance until you are ready to bake.
- Once the dough it ready to go on the over, sprinkle over some flaky sea salt to give that hint of salt before the sweetness
- Bake for 8-12 minutes on around 180-200degrees Celcius (you know your oven so adjust according to how hot/fast or in my case slow/leaky your oven is). You don’t need to rotate the tray unless you know your oven has particular hot spots.
