This may very well be the perfect cookie. They’re crunchy on the outside, yet soft and chewy on the inside. Our secret is to cream the butter and sugar for twice as long as you think. Put the mixer on, sit down and read a magazine then come back. Maybe not a whole magazine, but you get the idea. These biscuits will travel exceptionally well, can be made a few days ahead and will be a definite picnic crowd-pleaser.






Skill level

Average: 3.5 (21 votes)


  • 185 g unsalted butter, at room temperature
  • 1 cup brown sugar
  • ½ cup caster sugar
  • 1 tbsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups plain flour  
  • ½ tsp bicarbonate of soda
  • ½ tsp fine salt
  • 1 ¼ cups dark chocolate chips


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 180°C. Line baking trays with baking paper.

Using an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and caster sugar for 6-8 minutes or until very light and fluffy. Add the vanilla, egg and yolk and beat until well combined. Add the flour, bicarbonate of soda and salt, and beat until just combined. Add the chocolate chips and mix on low speed until just combined.

Roll the mixture into 85 g balls, roughly golf ball-size. Working in batches, place on the lined trays and bake for 18-22 minutes or just until golden. Cool on wire racks, then store in an airtight container for up to 1 week.


Recipe courtesy of Mitch Suchowacki of Gramercy Coffee, Brisbane.


Tune into the SBS 2 Broadcast of Tropfest at 8:30pm on Sunday December 7.