Supremely dense, soft thick biscuits. The craft beer adds an utterly subtle spiced hint, better with it for me, though you can replace it with any other drink like cola for a curious background flavour that will have everyone guessing.
180g unsalted butter, melted
180g white or unrefined sugar
80g dark brown sugar
1 egg (60g)
30g beer, cola or orange juice
2 tsp vanilla extract
330g plain flour
¼ tsp bicarbonate of soda
200g milk or dark chocolate, chopped in small cubes
1. Put the melted butter, white and brown sugars, egg, cola and vanilla in a bowl and beat until the sugar is dissolved and the mixture is smooth and satiny.
2. Add the flour and bicarb, beat until smooth, then mix in the chocolate cubes evenly. Put the mixture in the fridge and chill until firm.
3. Weigh into 40-gram pieces, roll into balls between your hands and press flat-ish onto the tray: they don't spread much.
4. Bake at 160C (140C fan-forced) for about 15 minutes until lightly golden but still slightly undercooked and soft in the middle.
Makes 1 kilogram of dough, enough for 25 large biscuits
If you love these thick and chewy cookies, try Dan Lepard's thin crispy choc-chip bikkies. Both of these recipes can be easily customised so you can create your own private bikkie heaven.