Description
These rich and chewy chocolate biscuits are a delightful treat for any occasion. With a perfect blend of cocoa and chocolate chips, they are ideal for satisfying your sweet cravings, whether enjoyed alone, with milk, or as a dessert with ice cream.
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (115g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (90g) chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract to the butter-sugar mixture and beat on low speed until well combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed until just combined. Avoid overmixing.
- If using, fold in the chocolate chips with a spatula until evenly distributed.
- Line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Optionally, flatten each dough ball slightly.
- Bake in the preheated oven for 10-12 minutes, until the edges are set and the centers are slightly soft.
- Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store the cooled biscuits in an airtight container at room temperature for up to a week.
- For longer storage, freeze the biscuits in a single layer until solid, then transfer to a freezer-safe bag or container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes