Kitchen love: Best Chocolate Chip biscuits

Okay, what is the difference between a cookie and a biscuit you might ask? A cookie is crispy on the outside with a soft center whereas a biscuit is crispy right through. There you have it! This recipe can be used for both a cookie or biscuit. I personally prefer the biscuit, it is delish!

Makes 12 (or less if you want really big ones), 30 minutes

• 300g bourneville or dark chocolate
• 100g milk or white chocolate
• 80g brown sugar
• 85g butter, at room temperature
• 100g crunchy peanut butter
• 1 large egg
• 5ml vanilla extract
• 100g self raising flour
• 100g salted peanuts - large ones are best

1. Preheat oven to 180 degrees.
2. Chop 200g of the dark chocolate into chunks. Chop the white chocolate as well, but do not mix the two.
3. Melt the remaining 100g dark chocolate over simmering water. (Do not let the container touch the water)
4. Stir in the sugar, butter, peanut butter, vanilla extract and egg.
5. Stir in the flour, peanuts, white chocolate and 3/4 of the dark chocolate chunks. The mixture should be soft.
6. Drop the mixture onto a baking sheet leaving enough room in between to spread.
7. Divide the rest of the dark chocolate chunks between the cookies and press into lightly into each cookie.
8. Bake for 12-15 minutes. 
9. Remove from the oven and leave for a few minutes to firm up before placing on a cooling rack.
10. This will yield a crispy cookie when cool with a soft center. Should you prefer a biscuit instead of cookie, bake for longer, but be careful not to burn your precious creations!

 

PS: These treats are very soft due to the high chocolate content and should be stored in an airtight container in a cool place. This only applies if you have any left after 15 minutes from baking.