Cadbury Double Chocolate Chip Biscuits

I like my biscuits crisp and crunchy. When I made the "Worlds Best Chocolate Chip Cookie" the other day (substituting MMs for the chocolate chips) I was greatly dissapointed in the cake like cookie I produced. However, according to wikipedia, a cookie is a small, flat slightly raised cake, so I shouldn't have been surprised. A biscuit is defined as a hard, crisp, baked product. Therefore I am calling todays recipe a Double Chocolate Chip Biscuit.

I doubled the recipe to make a decent amount and it ended up making about 57, allowing for the usually taste tests of the uncooked mixture. The ingredients were basic enough, I had then all in my pantry, except that I substituted the choc chips for broken up pieces of a dark chocolate (which is a bit more melty in nature than cooking choc chips). After mixing all the ingredients together into a well formed soft dough-like mixture and spooning it onto oven trays, I cooked trays of the biscuit for varying lengths of time before allowing the biscuits to cool on the tray. In my oven, biscuits cooked for the nominated 15 minutes were crisp on the outside but chewy inside, while another 10 minutes drying out in the oven created a crunchy biscuits more akin to what I am used to from commercial packets of chocolate biscuits.

In my opinion, this biscuit would work well as a plain chocolate biscuit without the choc chips, or you could add whatever you fancy to spice it up a bit.

Ingredients: Regular
Method: Easy
Rating: 4.5 Stars

Ingredients
125g butter
1 cup brown sugar
¾ cup caster sugar
1 teaspoon vanilla essence
1 egg
1½ cups self raising flour
½ cup Cocoa
¾ cup Dark Chocolate Chips

Method

1. Preheat oven to 160ºC.
2. Cream butter and sugars until light and fluffy.
3. Mix in vanilla essence and egg.
4. Stir in flour and Cocoa Powder.
5. Add Dark Chocolate Chips.
6. Place teaspoons of mixture on greased baking tray and bake in moderate oven for 10-15 minutes.

Recipe Adapted From: The Cadbury Kitchen