Easy 30 Minute Chocolate Biscuits

A stack of chocolate biscuits sprinkled with sea salt on a white table.

Easy 30 Minute Chocolate Biscuits

These are the ultimate chocolate biscuits. Easy to make, chewy and soft in the centre, crisp around the edges, rich and fudgy, and sprinkled with sea salt.

5 from 1 vote

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Course: Easy Baking

Cuisine: British

Prep Time: 15

Cook Time: 12

Servings: biscuits

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Author: Deborah Rainford

Ingredients

200 g (1 cup) dark chocolate, chopped
125 g (½ cup) butter, chopped
150 g (¾ cup) caster sugar
100 g (½ cup) light brown sugar
2 eggs, medium to large size
3 tablespoons cocoa powder
130 g (1 cup) plain (all-purpose) flour
1 teaspoon baking powder
¼ teaspoon salt
Sea salt for sprinkling, optional

Instructions

Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper.
Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and combined.
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. Continue whisking 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 well to combine.
Add Dry Ingredients: To the wet mixture, sift in the cocoa powder, plain flour, baking powder, and salt. Fold these in until just combined to avoid overmixing.
Shape and Bake: With an ice cream scoop, portion the cookie dough onto the prepared baking tray, ensuring ample space between each to account for spreading. Optionally, sprinkle a little sea salt over each dough portion for an extra flavor contrast. Bake in the preheated oven for about 12 minutes. The biscuits should have firm edges and soft centers.
Cooling: Leave the biscuits on the tray for approximately 10 minutes after baking. This allows them to set before transferring them to a cooling rack to cool completely.
Storage: Once cooled, store the biscuits in an airtight container at room temperature for up to 1 week.

Notes

Consistency Check: The dough will be quite wet and sticky; this is expected and contributes to the chewy texture of the biscuits once baked.
Spacing is Key: Ensure you leave plenty of space between each portion of dough on the baking tray. This prevents the biscuits from merging into each other as they spread during baking.
Cooling Time: Allowing the biscuits to cool on the tray helps them to set properly. Moving them too early may cause them to break.

Nutrition

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