• Partnered with
  • Quick
  • Easy
  • Makes 48 Items
  • 12 mins cook

Chocolate chunk biscuits

There's something about chocolate that most of us find hard to resist... Oh! Chocolate!


  • 225 g butter, softened
  • 175 g caster sugar
  • 100 g light muscovado sugar
  • 2 medium size-6 free-range eggs, lightly beaten
  • 275 g self-raising flour
  • 1 tsp vanilla extract
  • 200 g dark chocolate, roughly chopped


  1. Preheat oven to 190°C (regular). Beat or whip butter and sugars together with an electric beater until pale in colour, smooth and creamy. Slowly beat in eggs, adding a little of the measured flour to stabilise. Add vanilla extract. Fold in flour with a large spoon, then add chocolate.
  2. Put spoonfuls, about the size of a large walnut in the shell, on baking sheets lined with baking paper (about nine to a tray). Bake in the top third of the oven for 10-12 minutes until evenly spread and lightly browned.
  3. Cool on baking trays for a few minutes to let them firm, then transfer to a cake rack to cool further. Transfer to an airtight container when completely cool.
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