This biscuit is one of those benchmark heroes; you'll make it for years and years to come. Makes about 23 large cookies/ biscuits
2¼ cups (330g) plain flour
1 tbs (10g) cornflour
¾ tsp baking powder
¼ tsp ground cinnamon
180g salt reduced butter, softened to room temperature
¾ cup (115g) brown sugar
¾ cup (155g) caster sugar
1 tsp vanilla extract
2 x 60 g eggs
1 cup (175g) combined dark and milk choc chips
Preheat oven to 180C (160C fan forced). Grease and line 3 large baking trays with baking paper.
Place the mixing bowl on the stand mixer. Attach the whisk and pouring shield. Add the flours, baking powder and cinnamon to the mixing bowl and mix on speed 1 until well combined. Set the flour mixture aside. Wipe the bowl and return to the mixer.
Place the butter into the mixing bowl and with the flex edge beater or flat beater, beat on speed 6 for 1 minute until lightly whipped. Add the brown and white sugars and beat on speed 6 for 5 minutes or until very light and fluffy. Add the eggs one at a time, beating well in between each addition, adding the vanilla extract with the second egg.
Add the flour mixture and choc chips and mix lightly on speed 2 until well combined.
Using an ice cream scoop, place large rounds of the dough onto the prepared trays, allowing plenty of room for spreading. Flatten each cookie for a thinner cookie, or leave in rounds for a chunkier biscuit.
Bake for 22-25 minutes or until lightly golden. Allow to cool for 5 minutes before transferring to a cooling rack to cool completely. The biscuits will sink a little and crack on cooling, giving them a lovely crackled top.
Add any of the following for delicious variations:
- 100g chopped roasted hazelnuts
- 125g sultanas or currants or chopped apricots
- Rinds of 1 lemon and 1 orange
- 1/3 cup (30g) desiccated coconut