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Chunky Chocolate Chips

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Crisp buttery biscuit chock full of chocolate.

Beat 226g of softened butter on medium for 3 minutes.

Add ½ cup of brown sugar and beat for 1 minute.

Add ½ cup of white sugar and beat for 1 minute.

Add 4 tsp vanilla essence and beat till incorporated.

Add 2 cup of flour and 1/8 tsp bicarbonate of soda and beat just till the flour disappears.

Add 340g of chopped dark/milk chocolate and mix in by hand.

Make 2 Tbsp mounds of dough on your tray. Gently press roughly broken pecan nuts onto the top of the mounds.

Bake on 180 degrees celcius for 9 minutes.

If after cooling the biscuits are not crisp enough for you, bake for a further 10-20 minutes on 100 degrees celcius until the desired crispness is achieved.