Choc Chip Cookies

Choc chip biscuits

 I usually start all my recipes off with a whole story behind them and some history and interesting nonsense. Well, I really have nothing much to say about this one. It is what it is. I wish I could claim the recipe as my own but this one isn’t. Its one of the cookies we serve for teatime here at the lodge where I work. We use fancy Belgian chocolate which we chop up to make the choc chips. The quality of chocolate DEFINITELY makes a difference so if you really want awesome tasting cookies, spend that little extra but if not, it will still taste great with any choc chips.



  • 500g butter
  • 2 cups of white sugar
  • 4 eggs
  • 4 tsp of vanilla
  • 4 cups of flour
  • 4 cups of oats
  • 250g of choc chips
  • 250g of pecan nuts
  • 60ml of milk



  1. Cream butter and sugar, add eggs one by one then add the vanilla.
  2. Add in the dry ingredients and alternate with the milk. Don’t over mix the dough; just mix until well combined and all the ingredients are properly incorporated.
  3. The dough will be sticky so refrigerate it for about half an hour until it’s easier to work with.
  4. Roll dough into balls the size of a R5 coin (about a spoon full) and place on a tray, then flatten slightly and bake at 160 degrees Celsius for 25 minutes until golden.
  5. Cool and store airtight.

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