This is one of those biscuits that you can easily adapt to your tastes; if you prefer less chocolate or less coffee, that’s fine.
The quantities in this will allow you to cook a batch and freeze another two, depending on how many biscuits you like in a batch.
•500g dark chocolate, chopped (when chopping, put choc block on chopping board and use a big knife to chop each row in half, then break up. Also I use 1 X 250 block milk chocolate, and 250 gms of white choc bits. I have also made with 2 X 250 milk choc blocks and no white – also yum.)... See More
•250g plain flour
•1/2 cup cocoa powder
•2 1/4 tsp baking powder
•1 tsp salt (½ tsp if using normal salted butter)
•150g unsalted butter (I use salted butter and just add ½ tsp of salt not 1 tsp – see above)
•1 1/2 cups squashed-down brown sugar
•1/2 cup white caster sugar (normal works fine too tho)
•4 tsp instant coffee, dissolved in a little boiling water (optional – 1 use 2 tsp decafe)
•4 tsp good quality vanilla essence
1. Sift and mix flour, cocoa, additional baking powder, and salt. Add the chopped chocolate. Put aside.
2. Cream butter with white and brown sugar. Beat in eggs one at a time. Mix in dissolved coffee and vanilla essence.
3. Combine butter mixture with dry ingredients. Don’t over-stir.
4. Stick dough in freezer for half an hour or so.
5. Preheat oven to about 180 degrees.
6. Remove dough from freezer and divide into 3 batch-size sections. Wrap 2 sections in glad wrap, or little zip lock bag, seal, and pop back in the freezer for another day.
7. Cover biscuit trays with baking paper, roll remaining dough into approximately fifty cent size balls while it is still cold, squash slightly with fork, and distribute over trays, leaving plenty of room for biscuits to spread.
8. Cook for 5-15 minutes, depending on how soft or crisp you like your biscuits. In my fanforced oven at about 180 degrees, I usually cook for 12 minutes. Biscuits will have risen a little and be covered in little air holes when cooked. They’ll still be soft until they cool, so don’t over cook! If you want them a little chew then only cook for about 8 mins, really crispy cook for about 14 mins. Just make sure you keep an eye on them :o)
Go forth and fill the world with your chocolatey creations!
PS: when using the frozen batches, don’t bother about defrosting; use the dough straight from the freezer, and quickly – it warms up within minutes and will be a nightmare to remove from the gladwrap if you let it sit.
DELICIOUS! We got about 5 batches from this!