Easy chocolate biscuits

Easy chocolate biscuits

  • 1
  • 2
  • 3
  • 4
  • 5
(33 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
Save to My Good Food
Please sign in or register to save recipes.

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. 

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
lucypowell.x
19th Oct, 2019
5.05
Really don’t understand why this recipe has gotten so much criticism. I’ve used it so many times and have always got perfect biscuits that taste great. 40g balls is a good size.
zakariya aziz's picture
zakariya aziz
8th Jul, 2019
this is the worst recipe ever everyone in my family did not like it a bit
Kikid
14th Apr, 2019
Yes, I agree with the comments about amount of mix and portion size but love this recipe (and froze half in easy portions for later use). Didn't find the ingredients hard to mix, and neither did my 6 yr old. Quick, easy, tasty and offers lots of variety options of your choice.
gofrit
15th Mar, 2019
1.05
I halved this recipe & still made 24 cookies. I had to add a little milk as it was too solid & I reduced the choc chips & added some stem ginger chopped small. I used a soup spoon for size of cookies. Really had to totally re -invent this recipe.!
beattiebeagle
26th Feb, 2019
3.05
The flavour of these biscuits is excellent and despite my criticism I will use the recipe again but I wish I'd followed the advice of other posters to make half the amount. It isn't an 'easy' recipe and the instructions are a little lacking in detail. I waited for mine to go 'crusty round the outside', which meant I over-cooked them. The mix is extremely stiff - I thought my electric beater was going to burn out - and you need the muscle power of Mighty Mouse to fold in the chocolate chips. I used one dessertspoon per biscuit which worked out well for the finished size. I spooned melted choc over mine, rather than dipping. This worked well and was less messy. There was a lot of mix left over and I am freezing it for another time.
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!
Daffycaffy's picture
Daffycaffy
13th Jul, 2019
Has no-one tested this recipe? When I was at college and we were writing our own recipes, it was standard that we gave our recipe to our co-worker who had to make the dish using our instructions. It would then highlight any hiccup along the way. Is this not done on this website? Basic! Also 2 TABLESPOONS???? Think this makes it obvious no-one has tested this recipe, obviously means TEASPOONS!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?