Tollhouse Biscuits

The immediate predecessor of this recipe can be found in Allyson Gofton's

The Great New Zealand Baking Book

probably the most consistent source of simple recipes for baking decadence that I know. When he was about 14, my elder son, Clifford, made this entire recipe as a single biscuit, and consumed it himself over the course of an afternoon and evening. How in hell he stays skinny I don't know.

Like any other recipe, I have changed it around here and there to reflect local cultural nuances such as the complete lack of unsalted butter and caster sugar in this household, but it still turns out wonderful cookies. (For a look at what claims to be the original Nestles recipe, click here.)

You will need

3/4 cup Soft Brown Sugar

1/4 cup White Sugar

175 g Butter

2 Eggs

2.25 cups Plain White Flour

1 teaspoon Baking Powder

2 cups Chocolate Chips

1. Cream butter and sugars.

2. Add eggs and beat well

3. Add flour and baking powder and combine.

4. Add chocolate chips and use your hands to spread them uniformly through the mix.

5. Roll in balls about 2.5 - 3 cm across and place on baking tray. Use a fork to flatten the balls into recognisable kiwi home cooking.

6. Bake in centre of oven at 180C for 18-20 minutes. Cool on wire rack.

[ For some more thoughts on these cookies, try http://www.well.com/user/vard/cookies.html ]

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