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.
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