Amazing chocolate biscuits

Amazing chocolate biscuits


125 people made this

About this recipe: Best chocolate biscuits ever - crumbly and crunchy, and only 4 ingredients but you can add extra flavouring such as orange zest or peppermint extract if you wish. The granulated sugar really makes them deliciously crumbly.

Serves: 8 

  • 85g (3 oz) softened unsalted butter
  • 55g (2 oz) granulated sugar
  • 110g (4 oz) plain flour
  • 25g (1 oz) unsweetened cocoa powder

Prep:10min  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr30min 

  1. Cream the butter and sugar together until light and fluffy. Gradually sift in the flour and cocoa into the butter and sugar. Combine well with a wooden spoon. At this time you can add any of the listed optional ingredients in the tip. Form the dough into a ball, wrap in cling film, then refrigerate for 1 to 2 hours.
  2. Preheat the oven to 170 C / Gas 5. Line a baking tray with greaseproof paper.
  3. Take the dough out of the fridge, and form into roughly 2cm (3/4 in) diameter balls. Line the balls up on your baking tray, then either press down with a fork or your hands.
  4. Bake the biscuits for 15 to 20 minutes in the preheated oven. They should be hard on the edges, and slightly soft in the centre when you take them out. Leave to cool on a cooling rack before enjoying.


You can use caster sugar if you don't have granulated.
Optional extra flavourings: grated zest of 1 orange or 2 teaspoons peppermint extract and 28g chocolate chips.
If the mixture is a little sticky, add a bit more flour and cocoa until the dough is smooth and firm. If the dough is too dry, add a little milk.

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Reviews (12)


Fantastic little biscuits, only downside is I had to make 2 batches as there weren't many from the single mixture. - 09 Nov 2013


These are beautiful cookies! I just took them out of the oven and I can't stop eating them! I have actually had to force myself to not go near the tray. They taste like a rich brownie and melt in your mouth (when eaten piping hot like I did!) I used a very small cutter so managed to get 18 biscuits and I also rolled the dough out to about 1cm thickness. You may want to double the mix if you like thicker and larger cookies or need to fill a tin. Still you could probably get 6-8 larger cookies from the original?? It's okay to leave the mixture quite sticky as it makes it more 'melt in the mouth' but not so that it stays on your hands whilst kneading. To speed up the process of cooling the pastry you can always stick it in the freezer which takes just 20 minutes. I added quite a bit of cocoa powder as I like having them rich but I used two cocoa powders one of which was 70% cocoa content as it was very strong and it worked fine. These made the best choccy biccies I ever tasted and I seriously recommend you make them, it tastes as if there is genuine chocolate inside, not just a powder. Whoever made the recipe deserves a medal! Idea: If making them small like I did you can always whip up some cream and use it to stick two biscuits together or make a buttercream instead yum! - 12 Apr 2014


Great recipe, I omitted the cocoa and added 1oz more flour and some sultanas - recipe made 18 smallish biscuits - 26 Jan 2014

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