Dark and White Chocolate Chip Biscuits

Here’s a quick and easy biscuit recipe for fellow chocoholics. It’s quite simple and straight-forward, but the contrast of Dark and White makes them look special – rather like the Peak District, where I live, which is also Dark and White and also special.

Makes: About 20 biscuits

Level: Easy

Time: 30 – 35 minutes hands-on prep, then 10 – 12 minutes baking, then cooling, so you could be nibbling biscuits in under an hour.

Need: 2 – 3 lined baking sheets

Ingredients

  • 175g/6oz plain flour
  • 1 tsp baking powder
  • 85g/3oz Soft light brown sugar
  • 60g/2oz white caster sugar
  • Pinch of salt
  • 1 egg
  • 1 tsp vanilla extract
  • 125g/4½oz softened butter or margarine/baking spread
  • 1 Tbsp milk (if required)
  • About 10g/¼oz cocoa powder
  • 50g/1¾oz milk or dark chocolate chips
  • 50g/1¾oz  white chocolate chips

Method

Pre: Oven on to 190°C / Fan 170°C / 375°F / Gas 5.

1. Place the flour, baking powder, sugars and salt in a large bowl and mix well.

2. Lightly beat the egg and add in the vanilla extract.

3. Mix or lightly beat the egg mixture and softened butter into the dry mixture. Add the milk if the mixture seems very stiff.

4. Divide the mixture equally* into two bowls.

5. Stir the cocoa powder into one half.

6. Stir the white chocolate chips into the dark mixture and the dark chocolate chips into the lighter mixture. **

7. Put roughly Tbsp sized “blobs” of mixture on the baking sheets, reasonably well spaced out. With wet hands, shape them into rounds and press down to flatten them a little. ***

8. Bake for 10 – 12 minutes. Cool on the tray for 5 minutes then transfer to a wire rack.

*If you want to be pedantic in the hope of having exactly the same number of biscuits – dark and white – then make one mixture 10g/¼oz lighter and add the cocoa powder to that mixture. But, hey, life’s too short for that amount of faffing, surely.

** You could keep a few chocolate chips back to drop on top when the biscuits come out of the oven or at the halfway stage (see below). Or, of course, use a few extra chocolate chips.

*** I’d recommend mixing the dark and white “blobs” on each tray. That way you avoid having one batch browned more than the other. When baking biscuits I also turn my trays round and swap their shelves halfway through baking. So maybe life isn’t too short for a bit of faffing?

I hope you enjoy these lovely biscuits. If you want to see more recipes for biscuits and cookies click here.  Or have a look at my site for other recipes.

Two popular ones that I’d like to recommend are my Adaptable Oaty Biscuits and my Chocy Road Cookies.

If you’d like to make a comment or ask a question please do, via the contact page.

Happy Baking

Ian