Easy chocolate biscuits

Easy chocolate biscuits

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(14 ratings)

Prep: 25 mins Cook: 10 mins - 15 mins

Easy

Makes 25 biscuits

Try this basic recipe for fail-safe biscuits every time. Make a batch of chocolate chip cookies, or adapt it to include nuts, fruit or your favourite sweets

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal243
  • fat12g
  • saturates7g
  • carbs29g
  • sugars18g
  • fibre1g
  • protein4g
  • salt0.35g
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Ingredients

  • 250g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 350g light soft brown sugar
  • 2 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 350g self-raising flour
  • 100g cocoa powder
  • 200g chocolate chips or chopped chocolate chunks, or 400g for optional dipping (choose your favourite type)

Method

  1. Beat the butter and sugar together with an optional pinch of sea salt in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to 2 days ahead and chilled or frozen for a month, or used straight away.

  2. To bake, heat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. The balls can be frozen and the biscuits baked from frozen, but they’ll need a few minutes more. Bake for 12-15 mins until spread out and crusty around the outside. Leave to cool slightly and enjoy warm, or leave to cool completely and eat cold. The biscuits will keep in a tin for three days. 

  3. As an optional extra, the biscuits can be dipped in chocolate. To do this, melt your chosen type of chocolate in a bowl over a pan of simmering water or in the microwave. Leave to cool a little, then dip half of each biscuit in the chocolate and leave them on parchment-lined trays somewhere cool to set. Again, the dipped biscuits will keep for up to three days in a tin or lidded plastic container. 

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Comments, questions and tips

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Princess Leia's picture
Princess Leia
11th Nov, 2018
5.05
This was a great recipe! I am also an experienced baker. I took the advice of the first reviewer evelynnan and used 1tbsp per biscuit which turned out a perfect size. There was plenty of mix and i froze half into balls as the recipe suggested which is great for mid week lunchbox treats. I love it and my kids give it a big thumbs up.
evelynann
19th Oct, 2018
4.05
Recipe states 2tbsp per biscuit!!!! Even 2tsp were too big! I will make this again as biscuits very tasty! However, next time will make half the recipe and make biscuits smaller.
flexi31
18th Oct, 2018
1.05
I am an experienced baker and I think this recipe is just plain wrong, avoid. In fact it should be withdrawn from this website as it does not work and is an expensive waste of ingredients.
evelynann
19th Oct, 2018
4.05
Mine worked! But would make half amount next time!
flexi31
21st Oct, 2018
1.05
As you also noticed, the 2tbsp is wrong, it makes for giant cookies, not biscuits! The quantity is also, as you say far too much. So at best, the recipe needs a lot of modification!
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