Chocolate chunk biscuits

There's something about chocolate that most of us find hard to resist... Oh! Chocolate!

  • 12 mins cooking
  • Makes 48 Item
  • Print


  • 225 gram butter, softened
  • 175 gram caster sugar
  • 100 gram light muscovado sugar
  • 2 medium size-6 free-range eggs, lightly beaten
  • 275 gram self-raising flour
  • 1 teaspoon vanilla extract
  • 200 gram dark chocolate, roughly chopped


  • 1
    Preheat oven to 190°C (regular). Beat or whip butter and sugars together with an electric beater until pale in colour, smooth and creamy. Slowly beat in eggs, adding a little of the measured flour to stabilise. Add vanilla extract. Fold in flour with a large spoon, then add chocolate.
  • 2
    Put spoonfuls, about the size of a large walnut in the shell, on baking sheets lined with baking paper (about nine to a tray). Bake in the top third of the oven for 10-12 minutes until evenly spread and lightly browned.
  • 3
    Cool on baking trays for a few minutes to let them firm, then transfer to a cake rack to cool further. Transfer to an airtight container when completely cool.

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