Everyone needs a fail-proof, sure-to-please recipe in their arsenal, perfect for those last minute events you need home baking for – which is where these caramel and chocolate chunk biscuits come in.
Soft and chewy, decadent and moorish, these biscuits are my absolute go-to when you need delicious baking in a pinch. Not only is the dough deliciously soft and chocolatey, but they’re packed with chunks of real milk chocolate – every biscuit is guaranteed to have a piece of gooey chocolate hiding inside.
But the best thing about these biscuits is how easy they are to make – you’ll have the mixture whipped up in just minutes and a tray (or six) ready to pop in the oven before you know it.
Because of how decadent these biscuits are, they’re best enjoyed along with a cup tea in your favourite tea cup (if you’re on the hunt for a new one, then check out this cup and saucer set – it’s gorgeous).
- 225g butter, softened and cubed
- 2/3 cup sugar
- 2/3 brown sugar, packed
- 2 eggs
- 2 cups plain flour
- ¾ cup cocoa
- 1 tsp baking soda
- 275g Whittaker’s caramel milk chocolate, in pieces
- Preheat oven to 175 degrees Celsius. Line two baking trays.
- In a large bowl, cream butter and sugars until pale and fluffy. Add eggs one at a time, mixing well between each addition.
- Add flour, cocoa and baking soda to wet mixture, and mix until well combined. Add chocolate and stir until evenly dispersed through mixture.
- Scoop out tablespoon-sized heaps of mixture and roll into balls. Place on baking tray and lightly flatten with fingers.
- Bake for 10 minutes or until biscuits centres are set but still soft. Allow to cool on baking tray for approx. five minutes before carefully transferring to cooling rack.