Chocolate Biscuits Recipe
Chocolate Biscuits Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 4
- Calories: 67
- Fat: 3 g
- Saturated fat: 1 g
- Trans fat: 0 g
- Carbohydrates: 9 g
- Sugar: 4 g
- Sodium: 0 mg
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Chocolate biscuits make a perfect treat for tea time as well as special occasions and gatherings. These delicious biscuits, crispy on the outside and wonderfully soft and soggy on the inside, are easy to make. All that you need to do is replace some of the flour with cocoa powder.
Ingredients
- Dark chocolate - 125g/4oz
- Plain flour - 150g/5¼oz
- Cocoa (sifted) - 30g/1oz
- Bicarbonate of soda - 1 tsp
- Salt - ½ tsp
- Unsalted butter (softened) - 125g/4oz
- Light brown sugar - 75g/2½oz
- Caster sugar - 50g/2oz
- Vanilla extract - 1 tsp
- Egg (cold from the fridge) - 1 free-range
- Dark chocolate chips - 350g/12¼oz
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Also grease a cookie tray with melted butter or vegetable shortening, line it with a parchment paper and set it aside.
- Now break the chocolate bar into small pieces and place the pieces in a heatproof bowl.
- Set the bowl over a pan of barely simmering water and cook until the chocolate melts as you stir occasionally.
- Sift together flour, cocoa powder, baking soda and salt into a large mixing bowl.
- In another bowl, put 4 ounces of unsalted butter (softened not melted).
- Add caster sugar and light brown sugar to the butter and beat with a hand whisk until light and fluffy.
- Now add melted chocolate to the creamed butter and mix thoroughly.
- Add one teaspoon of vanilla extract to the chocolate and butter mixture and mix.
- Break the egg in a small bowl and add it to the above mixture and stir well to combine.
- Pour the butter and cream mixture into the bowl containing sifted dry ingredients and mix thoroughly until you get a smooth paste.
- Finally add 12.5 ounces of dark chocolate chips to the batter and mix with a wooden spatula, don’t whisk.
- Divide this batter into 12 equal parts and place onto the prepared baking pan, keeping a distance of at least 2½ inches between two cookies.
- Place the baking sheet in the oven preheated to 325 degrees and bake for 18 to 20 minutes, or until a toothpick comes out semi-clean, but not wet with the cookie batter.
- Allow the cookies to cool on the sheet for a few minutes (4 to 5 minutes) and then transfer to a wire rack.
- Serve with whipped cream or ice cream.
 - 30g/1oz Bicarbonate of soda - 1 tsp Salt - ½ tsp Unsalted butter (softened) - 125g/4oz Light brown sugar - 75g/2½oz Caster sugar - 50g/2oz Vanilla extract - 1 tsp Egg (cold from the fridge) - 1 free-range Dark chocolate chips - 350g/12¼oz Instructions Preheat the oven to 325 degrees Fahrenheit. Also grease a cookie tray with melted butter or vegetable shortening, line it with a parchment paper and set it aside. Now break the chocolate bar into small pieces and place the pieces in a heatproof bowl. Set the bowl over a pan of barely simmering water and cook until the chocolate melts as you stir occasionally. Sift together flour, cocoa powder, baking soda and salt into a large mixing bowl. In another bowl, put 4 ounces of unsalted butter (softened not melted). Add caster sugar and light brown sugar to the butter and beat with a hand whisk until light and fluffy. Now add melted chocolate to the creamed butter and mix thoroughly. Add one teaspoon of vanilla extract to the chocolate and butter mixture and mix. Break the egg in a small bowl and add it to the above mixture and stir well to combine. Pour the butter and cream mixture into the bowl containing sifted dry ingredients and mix thoroughly until you get a smooth paste. Finally add 12.5 ounces of dark chocolate chips to the batter and mix with a wooden spatula, don’t whisk. Divide this batter into 12 equal parts and place onto the prepared baking pan, keeping a distance of at least 2½ inches between two cookies. Place the baking sheet in the oven preheated to 325 degrees and bake for 18 to 20 minutes, or until a toothpick comes out semi-clean, but not wet with the cookie batter. Allow the cookies to cool on the sheet for a few minutes (4 to 5 minutes) and then transfer to a wire rack. Serve with whipped cream or ice cream. 3.2.1284
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