125g butter, melted
1⁄2 cup brown sugar, firmly packed
1⁄2 cup caster sugar
1 free-range egg
1½ cups plain flour
1 tsp baking powder
1⁄2 tsp bicarbonate of soda
100g dark baking chocolate
100g milk baking chocolate
100g white baking chocolate
TO MAKE BIGGER, MORE CHOCOLATEY CLASSIC
Add 2 Tbsp sifted Dutch cocoa in Step 2 with flour. In Step 4, roll dough into Tbsp-sized balls. Arrange on trays about 6cm apart. Makes about 20.
Preheat oven to 160°C fan-forced (180°C conventional). Line 4 oven trays with baking paper.
Put butter and sugars in a large bowl and mix with a wooden spoon until combined. Stir in egg until combined. Sift in flour, baking powder and bicarb and stir until well combined.
Roughly chop all chocolates into 1cm pieces and combine in a medium bowl. Stir 2⁄3 of the mixed chocolate pieces into dough. Set aside remaining.
Roll dough into Tbsp-sized balls. Arrange on prepared trays about 5cm apart. Use a fork to gently flatten balls into discs about 1cm thick.
Arrange remaining chocolate pieces on tops of dough discs, pressing in to secure.
Bake, 2 trays at a time, for 12–15 minutes or until firm to touch and slightly golden around edges. To serve warm, cool completely on trays for at least 15 minutes. If serving later, cool completely on trays.
- To keep biscuits fresh, for up to 1 week, arrange cooled biscuits in an airtight container in single layers separated by baking paper.
- To store for up to 3 months, cool and arrange as above with baking paper in either freezer bags or containers, and freeze. To serve, that out of container for 15 minutes.