If you're American please be aware a biscuit is a cookie to you. These are not biscuits as you may believe them to be. My measurements are not in metric because I live in the US now. If I am not lazy then I try to include the conversions. Read more . My mum had two versions of this recipe...this is the better one. I mistakenly typed in the other. Make sure you have the right version before cooking these. This has been updated to the correct version at 12:30am 20th of march. 2008. These will be crispy around the edge and chewy in the middle. The secret is the order everything is mixed, along with the chill time AND the milk which reacts with the butter and sugar to give a subtle caramel taste. I know that it sounds like so many other chocolate chip recipes...but trust me. The milk changes everything..paired with the cooking time and that chill...this is a heavenly texture. I often add in macadamia nuts and substitute white chocolate for milk. Sometimes I throw in the dark chocolate. It's very forgiving. Be careful not to cook these too long. I know it becomes tempting to keep cooking these because they don't seem to be done after 15 minutes, but they will continue to cook for awhile after you take them out of the oven, and when cool, will be nice and chewy.