Best Chocolate Biscuits in the World

Posted in - Bake on November 7th 2012 0 Comments

This is not my recipe, sadly, as I would truly love to claim responsibility for the pleasure they bring.  I got them from, who got it from someone else!  All I did was convert the quantities from cups to grams….

175g all-purpose flour
30g  Dutch-process cocoa powder (I ordered Valrhona on Amazon)
1/2 teaspoon baking powder
165g butter at room temperature
133g  light brown sugar
50g cup sugar
1/2 teaspoon Maldon sea salt
1 teaspoon vanilla extract
138g  bittersweet chocolate chips (I use Callebaut 53%)

1. Sift the flour, cocoa, and baking powder together in a bowl.
2. Beat the butter in a mixer until it is soft and creamy. Add in the sugars, salt, and vanilla extract and beat for a few more minutes to combine.
3. Add in the flour and combine on low speed just until the flour is combined. This is probably the trickiest part because the texture of the cookie depends on as little mixing as possible. The dough will be very crumbly; resist the urge to keep mixing until it all comes together because then the cookies will be too tough when baked.
4. Add in the chocolate bits and mix just to distribute them.
5. Tip the mixture onto a large piece of clingfilm and wrap it into a log.  Put it in the fridge for half an hour or up to 3 days. (Freeze for a month)
6. Preheat the oven to 180 degrees C. Line two baking sheets with baking paper.
7. Take out the logs and let them sit for a little while to soften up, otherwise I find they shatter into pieces when I slice them.
8. Slice the logs into rounds about 1/2-in thick or thinner.
9. Place the cookies on the sheets with about an inch between them. Bake them one sheet at a time in the oven for 12 minutes. They will not look done but that’s ok – again, overbaking will give the m a crispy texture instead. Let them cool on wire racks until just warm.


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