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.