- 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