Chocolate Chip

I made chocolate chip biscuits for Orla's second birthday. The recipe is from the Aussie cooking bible, The Cook's Companion, by Stephanie Alexander. For all those who don't have the book on hand, here's the recipe.

Ingredients
125 g plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
120 g roasted nuts (walnuts, pecans, hazelnuts, almonds), chopped
170 g bittersweet chocolate, chopped
110 g softened unsalted butter
1/3 cup castor sugar
1/3 cup raw or brown sugar
1 egg

Method
Sift flour, salt and bicarbonate of soda into a large bowl. Add nuts and chocolate. In an electric mixer, cream butter, castor sugar and brown sugar until pale and fluffy. Add egg, then fold in chocolate mixture. Form into 2 logs about 4cm in diameter and wrap tightly in plastic film. Chill for 1 hour before baking.

Preheat oven to 175C and line a baking tray with baking paper. Unwrap logs and cut into 1.5cm thick slices. Place on baking tray, allowing room for spreading, and bake for 12 minutes. Cool on wire rack.

They're easy to make and they taste great. Stephanie adds that the mixture freezes well for at least a month. I substituted hazelnut meal for the nuts for the kids' party. That worked well too, but it makes the biscuits a little more crumbly.