Easy 30 Minute Chocolate Biscuits

Chocolate biscuits like these have soothed so many of my cravings and brought smiles to my friends and family every time They are rich with dark chocolate a little chewy at the center crisp along the edges and have just a hint of sea salt for the perfect finish Save this recipe for any day you want bakery style treats without a lot of fuss

The first time I made these was for a last minute picnic and everyone insisted I bring them to every get together afterwards They are my go to when I want to impress with little effort

Ingredients

• Dark chocolate chopped: Gives these biscuits their signature richness Choose a bar with at least seventy percent cocoa for best flavor
• Butter chopped: Lends tenderness and depth Look for fresh unsalted butter for full control of the cookie flavor
• Caster sugar: Brings sweetness and helps with the crisp edges Superfine texture dissolves easily
• Light brown sugar: Adds moisture and a chewy bite plus a slight caramel note Make sure it is soft and fresh
• Eggs medium to large: Bind everything and create softness Choose the freshest eggs you have
• Cocoa powder: Deepens the chocolate hit Use a good quality Dutch process cocoa if you can
• Plain all purpose flour: Just enough to hold these together without drying them out Sift it for a lighter texture
• Baking powder: Gives the biscuits lift Check date for freshness so your cookies rise just right
• Salt: Balances the sweetness and rounds out the chocolate Use a fine salt for the dough
• Sea salt for sprinkling optional: Balances and brings out the intensity of the chocolate Choose a flaky sea salt for best effect

Step-by-Step Instructions

Preheat the Oven:

Set your oven to one hundred sixty degrees Celsius fan or one hundred seventy degrees Celsius conventional Line a baking tray with parchment paper so clean up is effortless and biscuits come off easily

Melt Chocolate and Butter:

Combine chopped dark chocolate and butter in a heatproof bowl Place this over a pot of gently simmering water ensuring the bottom does not touch the water Stir slowly and patiently until it turns glossy and fully melted

Whip Eggs and Sugars:

Crack eggs into a second bowl Add caster sugar and light brown sugar Use an electric hand whisk on high Mix at high speed for several minutes until the mixture has expanded in volume is pale and cloudlike This helps the cookies become tender but not dense

Combine Wet Ingredients:

Pour your melted chocolate and butter into the whipped sugar egg mixture Use a whisk to fully blend but work gently so you keep as much air as possible in the mix

Add Dry Ingredients:

Sift cocoa powder plain flour baking powder and salt right over the wet mixture so there are no dry lumps Gently fold with a spatula until just combined Stop when you see no more streaks Overmixing could toughen the biscuits

Shape and Bake:

With an ice cream scoop drop even mounds of dough onto the lined tray Leave lots of space since they will spread If you love a salty hit sprinkle each with a little sea salt Bake for about twelve minutes The biscuits are done when their edges are set but the centers still look soft

Cooling:

Let biscuits cool on the tray for ten minutes Moving them too soon could make them break apart Afterward transfer them to a rack to cool until fully set

My favorite part of these biscuits is the glossy melted chocolate step If you sneak a taste before baking you will know why My brother always used to wait at the counter hoping for a spoonful of that chocolate mixture

Storage tips

Once cooled completely transfer your biscuits to an airtight container They will keep their lovely texture for up to a week at room temperature If the weather is warm a cool pantry shelf is better Avoid refrigerating as this can dry them out For longer storage freeze in a single layer before transferring to a freezer bag They thaw beautifully for a little chocolate treat anytime

Ingredient substitutions

If you do not have dark chocolate you can swap with high quality milk or semisweet chocolate but the flavor will be a bit sweeter For the cocoa powder natural cocoa works if Dutch process is not available but it will be a bit lighter in color You can use light muscovado sugar instead of light brown sugar for a deeper molasses hint If you only have salted butter reduce or skip the additional salt in the dough

Serving suggestions

These chocolate biscuits are wonderful with a glass of cold milk a cup of coffee or even alongside a scoop of vanilla ice cream For a special dessert sandwich a little ice cream between two cooled biscuits and enjoy as homemade ice cream sandwiches

Cultural context

Chocolate biscuits like these have their roots in the tradition of home baking found in many countries With a rich chocolate base and a hint of salt they echo the classic European love for balancing sweet and savory They are now a beloved favorite in homes around the world thanks to their easy method and crowd pleasing flavor

FAQs about Recipes

→ How do I achieve a chewy center and crisp edges?

The combination of a wet dough, proper baking time, and cooling the biscuits on the tray helps achieve this irresistible texture.

→ Can I use milk chocolate instead of dark chocolate?

Dark chocolate gives an intense flavor, but you can substitute milk chocolate for a sweeter, creamier result.

→ Why sprinkle sea salt on top?

Sea salt enhances the chocolate flavor by offering a contrasting pop of savory taste and balancing sweetness.

→ Should I refrigerate the dough before baking?

Chilling isn’t required for this recipe; bake straight away for the perfect spread and chewy bite.

→ How should I store these chocolate biscuits?

Keep them in an airtight container at room temperature. They stay fresh for up to one week.