This simple yet irresistible chocolate chip biscuit recipe, made with Valrhona chocolate, will disappear in moments. Crunchy on the outside and chewy in the middle, these biscuits are sure to become a household favourite.
260g Sabato gluten-free flour
1 tsp baking soda
1 tsp baking powder
25g maize cornflour
½ tsp salt
170g butter
150g soft brown sugar
100g caster sugar
1 large whole egg, plus one egg yolk
2 tsp Heilala vanilla extract
220g Valrhona jivara chocolate fèves, chopped
Sift flour, baking soda, baking powder, cornflour and salt into a large mixing bowl. Set aside. Melt butter in a pot over low-medium heat. When the butter is fully melted, remove the pot from the heat, add the brown sugar and caster sugar to the pot and stir with a wooden spoon until there are no sugar lumps. Set aside for 2-3 minutes to cool slightly.
Add the whole egg, egg yolk and vanilla to the pot, and whisk until fully combined. Pour wet mixture over dry ingredients and combine with a wooden spoon. Fold in chocolate. Place dough in the fridge for 2-3 hours.
Heat the oven to 160ºC. Remove dough from the fridge and allow it to soften slightly. Place balls of the mixture, weighing 40g-50g, 2 inches apart on lined baking trays. Flatten slightly with a fork, then bake for 10-12 minutes.
Recipe courtesy of Kate Fay
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