During school holidays it seems almost impossible to keep up with the food demands of a house filled with kids and teens.
Baking is definitely something that stretches that food budget further and usually I’ve got the ingredients sitting in the cupboard ready to go. Or I’ll improvise.
This week’s improvisation came about because of the addition of Choc Philly to the fridge. And yes, it’s as delish as it sounds. Kind of like adding cheesecake to your toast but not too sweet thanks to the cheesey content. In these cookies, I substituted part of the butter content for the Philly. The result was a biscuit with a more fudgey centre.
Also in the cupboard I found a stray block of dark bubble chocolate (I know, it’s like finding a $20 in a handbag you haven’t used in a while). Instead of scoffing it all myself, I selflessly cut it up into chunks to use instead of choc chips into my regular biscuit recipe for some extra oozey, chocolately goodness.
My regular go-to biscuit recipe is the Choc Chip Cookies recipe from the Thermomix Everyday Cookbook. You don’t need a Thermomix to make this recipe so I’ve compiled this recipe assuming you don’t have one.
Those who do have a Thermomix, just turn to p128 of the Everyday Cookbook and make the Choc Philly and choc chunk substitutions as listed below to suit. I did add the choc chunks AFTER taking the mixture out of the Thermomix bowl as I find you just don’t get an even mix using the reverse + speed soft method in the bowl. Maybe that’s just me.
- 100g almond meal
- 180g butter, at room temperature
- 70g Choc Philly
- 100g caster sugar
- 80g brown sugar
- 1tsp vanilla essence
- 2 eggs
- 350g plain flour
- 40g self-raising flour
- 1tsp baking powder
- pinch salt
- 155g Cadbury Dark Bubbly Block (or any other chocolate block), cut into chunks
- Preheat oven to 190 degrees and line two baking trays with baking paper.
- Cream together Choc Philly, butter, sugars and vanilla until smooth and well combined.
- Beat in eggs.
- Stir in all dry ingredients in three batches to form dough.
- Mix in choc chunks - I find that using your hands works best.
- Take about two dessert spoonfuls of mixture and roll into balls. This makes a medium-sized biscuits.
- Place on baking trays and slightly press each ball down.
- Cook in oven for about 10-12 minutes.
- Let cool slightly on tray, then transfer to wire rack.
- Store in an airtight container for up to a week.