Description
These easy 30-minute chocolate biscuits are rich, fudgy, and decadent treats, perfect for chocolate lovers looking for a quick homemade cookie. Combining melted dark chocolate and butter with fluffy whipped eggs and sugars, these biscuits bake to perfection with a crisp edge and soft center. A sprinkle of sea salt enhances the chocolatey flavor for a delightful sweet-salty finish.
Ingredients
Units
Scale
Chocolate and Butter
- 200 g (1 cup) dark chocolate, chopped
- 125 g (1/2 cup) butter, chopped
Sugars and Eggs
- 150 g (3/4 cup) caster sugar
- 100 g (1/2 cup) light brown sugar
- 2 eggs, medium to large size
Dry Ingredients
- 3 tablespoons cocoa powder
- 130 g (1 cup) plain (all-purpose) flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Optional
- Sea salt for sprinkling
Instructions
- Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper to prepare for baking.
- Melt Chocolate and Butter: Combine the chopped dark chocolate and butter in a heatproof bowl. Place the bowl over a pan of simmering water, ensuring the bowl bottom does not touch the water. Stir occasionally until fully melted and smooth.
- Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, light brown sugar, and eggs together until the mixture becomes very light, thick, and fluffy.
- Combine Wet Ingredients: Gently pour the melted chocolate and butter mixture into the whipped egg and sugar mixture. Whisk thoroughly to combine evenly.
- Add Dry Ingredients: Sift the cocoa powder, plain flour, baking powder, and salt into the wet mixture. Fold these ingredients in gently until just combined, taking care not to overmix.
- Shape and Bake: Use an ice cream scoop to portion the cookie dough onto the lined baking tray, leaving ample space between each biscuit to allow for spreading. Optionally, sprinkle a little sea salt over each dough portion. Bake in the preheated oven for about 12 minutes until edges are firm but centers remain soft.
- Cooling: Leave the biscuits on the baking tray for approximately 10 minutes to set, then transfer them to a cooling rack to cool completely.
- Storage: Once fully cooled, store the biscuits in an airtight container at room temperature for up to one week.
Notes
- Make sure not to overmix once dry ingredients are added to keep biscuits tender and fudgy.
- The sea salt sprinkle is optional but adds a wonderful contrast to the rich chocolate flavor.
- If you do not have an ice cream scoop, use two spoons to shape the cookie dough onto the tray.
- For even baking, space the dough portions evenly on the tray.
- Use good quality dark chocolate for the best flavor and texture.
- Allow the biscuits to cool completely before storing to maintain their texture.
Nutrition
- Serving Size: 1 biscuit
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
