250 g Unsalted butter
1 c Brown sugar; tightly packed
1 c Caster sugar
2 Eggs
2 ts Vanilla essence
2 tb Milk
2 c Flour
1 ts Bi-carbonate of soda
1 ts Baking powder
375 g Dark choc chips
1 c Chopped pecans
1. Place butter and sugars in a large bowl and cream until light and
fluffy. Add eggs one at a time, beating well after each addition, and
vanilla and milk.
2. Sift flour, bi-carbonate of soda and baking powder and stir into
the butter mixture, then fold in the choc chips and pecans. Cover
bowl and refrigerate for 1 hour.
3. Pre-heat oven to 180deg.C. Line three baking trays with Glad Bake.
4. Take spoonsful of mixture and roll into balls and place on trays.
Flatten into discs, allowing room to spread. Bake for about 10
minutes or until golden in colour. Remove from oven but leave on tray
for 3 minutes before removing to a wire rack to cool completely.
Note: If using a teaspoon, the mixture will make about 8 dozen
biscuits. If using a tablespoon, the yield will be about 4 dozen.
Yields
1 servings
