Spiced Double Chocolate Chip Biscuits
- Author
- Lior Lev Sercarz
- Servings
- Makes 38 biscuits / 19 sandwich biscuits
- Category
Sweet
Ingredients
- 226 gr. Salted butter - diced
- 220 gr. Granulated sugar
- 86 gr. Brown sugar
- 7 gr. Vanilla extract
- 2 Eggs
- 320 gr. All purpose flour
- 4 gr. Salt
- 4 gr. Baking Soda
- 540 gr. Spiced chocolate chips separated into 340 gr. and 200 gr
- Orchidea N.34
- Or Reims N.39
- Or Yemen N.10
Directions
- In a bowl, combine the flour, baking soda, salt, and 340 gr. chocolate chips, and set aside. In another bowl, combine the butter, sugar, and vanilla and mix to a creamy consistency. Add the eggs one by one. Then slowly add the flour, baking soda, salt and chocolate chip mixture. Cover with a plastic wrap and refrigerate for an hour or overnight.
- Preheat the oven to 350 degrees.
- Using an ice cream scoop or spoon measure 38 balls of dough. Place each ball on a baking tray lined with parchment paper leaving about 2 inches between the biscuits. Bake for 7 minutes. Let the biscuits cool down on the tray before removing them.
- Heat the remaining 200 gr. chocolate chips over a double boiler (you can do the same using a glass bowl and heating it in a microwave for about 2 minutes). Mix with a whisk until the chocolate has melted. Pipe out the melted chocolate onto a biscuit and top with another to create the “sandwich.” Let the chocolate cool.