These easy 30-minute Chocolate Biscuits are the ultimate indulgent treat—chewy and soft in the center, crisp around the edges, rich and fudgy, and finished with a sprinkle of sea salt. They look bakery-perfect, taste incredible, and require no fancy equipment.
Why You’ll Love These Chocolate Biscuits
- Foolproof and Tested: Inspired by a classic brownie method and refined to guarantee delicious results every time.
- Rich Chocolate Flavor: Made with real dark chocolate and cocoa powder for deep, decadent flavor.
- Perfect Texture: Soft and chewy inside, slightly crisp outside, with beautiful crackly tops.
- Simple Ingredients: Uses pantry staples and comes together quickly.
- Versatile: Easily adapted for dietary preferences—make them gluten-free, dairy-free, or add your favorite mix-ins.
Ingredients
- 200 g (1 cup) dark chocolate, chopped
- 125 g (1/2 cup) unsalted butter, chopped
- 150 g (3/4 cup) caster sugar
- 100 g (1/2 cup) light brown sugar
- 2 medium to large eggs
- 3 tbsp unsweetened cocoa powder
- 130 g (1 cup) plain (all-purpose) flour
- 1 tsp baking powder
- 1/4 tsp salt
- Flaky sea salt, optional for topping
Step-by-Step Instructions
1. Preheat the Oven
Preheat to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper.
2. Melt Chocolate and Butter
Add chopped chocolate and butter to a heatproof bowl. Place it over a pot of simmering water, making sure the bowl doesn’t touch the water. Stir until melted and smooth, then set aside to cool slightly.
3. Whip Eggs and Sugars
In another bowl, use an electric mixer to beat together the caster sugar, light brown sugar, and eggs until pale, thick, and fluffy. This adds air and structure.
4. Combine Wet Ingredients
Slowly pour the melted chocolate mixture into the whipped eggs and sugar, folding gently to combine without deflating the mixture.
5. Fold in Dry Ingredients
Sift in cocoa powder, flour, baking powder, and salt. Fold gently until just combined—do not overmix. The batter will be thick and glossy.
6. Portion and Bake
Using an ice cream scoop, drop even portions of dough onto the prepared tray, leaving space to allow spreading. Sprinkle each with a pinch of sea salt if using.
Bake for about 12 minutes, or until edges are set but centers are still soft. Do not overbake.
7. Cool
Let the biscuits cool on the tray for at least 10 minutes before transferring to a wire rack. They will firm up as they cool.
Tips for Success
- Chill the dough for 30 minutes for thicker biscuits and more control over spreading.
- Don’t skip whipping the eggs and sugar; it’s key for the chewy texture.
- Use an ice cream scoop for even sizing and baking.
- Add-ins: Stir in chopped nuts, chocolate chunks, or dried fruit for variation.
Storage and Freezing
- Store: In an airtight container at room temperature for up to 1 week.
- Freeze: Freeze baked biscuits up to 3 months. Layer with parchment in an airtight container.
- Reheat: Warm in a 150ºC (300ºF) oven for 5–10 minutes to refresh.
More Biscuit Recipes You Might Love
- Soft and Chewy Oatmeal Raisin Cookies
- Chocolate Chunk Cookie Bars
- Mary Berry’s Easy Fork Biscuits
- White Chocolate Chip Cookies
These chocolate biscuits are the kind of classic, cozy recipe you’ll come back to again and again—simple, satisfying, and perfect for any occasion.
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