Recipe

Roans Perfect Chocolate Chip Biscuits Recipe

	Baron_grayson / All my dishes 1 year, 7 months ago If you're American please be aware a biscuit is a cookie to you. These are not biscuits as you may believe them to be. My measurements are not in metric because I live in the US now. If I am not lazy then I try to include the conversions. My mum had ... More Prep:10m Cook:9m Servings:12	Baron_grays
	rich wicked chocolate mouth watering devilish orgasmmmm cookie creamy rich melt in your mouth caramel

Does this look good? Yeah! / Nope

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suestonebe

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Ingredients

1/2 cup granulated sugar

1 cup packed brown sugar/Demerara sugar

1/2 cup butter

1/2 cup margarine

2 medium eggs

2 1/2 teaspoons real vanilla extract

1/2 teaspoon milk

1/2 teaspoon water

2 1/4 cups all-purpose flour

1 teaspoon bicarbonate of soda/baking soda

1/2 teaspoon salt

12 ounces semisweet chocolate chips

1 cup walnuts, chopped

Directions

Preheat oven to 325 degrees.

In a large mixing bowl, cream together the butter, margarine and sugars.

Now...To the bowl add in the other wet ingredients and mix to combine.

Next mix in the flour, bicarbonate of soda/baking soda, salt, chocolate and the nuts. In this order.

For the best texture...make golf ball sized balls and place on an light weight, ungreased baking sheet. CHILL for a day in the fridge.

The next day flatten slightly with your hand.

Bake at 325 for 15-16 minutes.

Makes 24. That's about 1 serving. : ) No sharing allowed.

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Comments

suestonebender 1 year, 7 months ago said:
This weekend I'm holding up my end of the deal. Tell your mum thanks, Swank! I've been wanting to try these forever.

bradfordblanco 1 year, 7 months ago said:
Awww shucks, Baron just gave us the perfect chocolate chip cookie!

suestonebender 1 year, 7 months ago said:
Did you lick the screen? I did ... ~laughs~

baron_grayson 1 year, 7 months ago said:
Yes...and then I realised the first version was me mum's "other" cookie recipe...this one is better. If you print it out..make sure you have the right version. It's important to follow the steps in the correct order as this employs a bit of science to get that amazing texture.

baron_grayson 1 year, 7 months ago said:
I'll make it with you baby

suestonebender 1 year, 7 months ago said:
.
Oh
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suestonebender 1 year, 7 months ago said:
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my
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suestonebender 1 year, 7 months ago said:
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God
.

suestonebender 1 year, 7 months ago said:
~throws away my tollhouse recipe as I'm licking my fingers off~

I think I have a bit of dough in there with the chocolate chunks ... ~laughs~

Took a ton of pictures as I was preparing this. This is so rich. I used all butter instead of half margarine (I am an incurable butter whore) and I tossed in pecans instead of walnuts (family request). I made a double batch of the dough, and I know it won't see the end of the day tomorrow. These are wicked, sinful things. I'm in love ...

baron_grayson 1 year, 7 months ago said:
I substituted heavy cream for the milk in mine. Just remember the key to this recipe is the milk/cream and the size of each ball. 24 per batch. I had big eyes and made mine larger thinking I could make a better biskie than me mum. Never think you can bake better than your mum. ~laugh~

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