These buttery chocolate chip biscuits are just perfect with a glass of milk or a cup of tea. They also make a great easy baking activity to do with your kids.
When I was pregnant I thought that all the baking would come to an end once Master Spice was out in the world. What I wasn't counting on, was Little Miss Spice, spying the baking ingredients in the cupboard. Of course she demanded to play with them. I needed a quick recipe that she could help me make as well as give her the chance to use her favourite star-shaped cookie cutter. Everything has to be star-shaped right now. Just like these soft gingerbread biscuits!
I didn't add too many chocolate chips as they would have made it harder to cut shapes out of the dough. The cookies have just 40g of chocolate chips and Little Miss Spice did her best to reduce the amount further by eating them when she was supposed to be cutting out biscuit shapes! I'd probably add a few more chocolate chips next time.
What are these chocolate chip biscuits like?
The finished biscuits were a bit like shortbread, very buttery but not too sweet. If you wanted them to be a bit sweeter you could add a little extra sugar or use milk chocolate chips.
The dough was quite soft which meant the biscuits spread a bit while in the oven. You could put the cookies in the freezer for 15 minutes to firm up to try and help them keep their shape. It wasn't a problem for us but it might be if you wanted them all to look nice and uniform.
How long can you keep these biscuits for?
As long as you store these biscuits in an airtight container they should keep well for at least two weeks.
Can you make the dough in advance?
If you want to make the biscuit dough in advance then it will keep for three days in the fridge before being baked. You can also store the dough in the freezer for up to a month. Defrost overnight in the fridge before using.
How can you adapt these biscuits?
Feel free to replace the chocolate chips with other ingredients. You could use caramel or butterscotch pieces. Or use sweets such as M&Ms or smarties. Why not add some sprinkles to the dough to make them super colourful?
If you're not such a chocolate fan then use nuts or dried fruit.
I love vanilla in biscuits like these but you can use other flavourings. See what you have in your cupboard. Why not add almond or a fruit extract?
Can I add more chocolate to these biscuits?
As I said above these biscuits do not have lots and lots of chocolate chips in. If you want to make them more chocolatey but still use a biscuit cutter, then just press a few more chocolate chips into the top of the cookies after you have cut out the shapes.
How to make buttery chocolate chip cookies
My recipe is adapted from this basic cookie recipe.
Buttery Chocolate Chip Biscuits
- 225 g butter, at room temperature
- 110 g caster sugar
- 275 g plain flour
- ½ tsp vanilla extract
- 40 g chocolate chips
- Pre-heat the oven to 180C (160C fan)
- Using a wooden spoon, cream the butter until soft. Add the sugar and beat together with the spoon until the mixture is light and fluffy.
- Add the flour and vanilla extract and stir in until you have a fairly stiff dough. Then stir in the chocolate chips.
- If you want to use biscuit cutters, sprinkle a little flour on the worksurface and rolling pin and roll out the dough to about 1cm thick. Cut out the biscuits and put them on baking trays lined with baking parchment. Leave about 3cm gaps between each cookie.
- Put the baking trays in the freezer for about 15 minutes. This will help the cookies to keep their shape as they are baking.
- Bake for about 15 minutes.
- Cool on a wire rack.
If you like these buttery chocolate chip biscuits, why not try one of these cookie recipes?
Pin these buttery chocolate chip cookies for later!
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Do let me know if you make this. Or any of the other recipes here on Searching for Spice. You can leave a comment below!