Ingredients

• 235g dark chocolate, chopped
• 150g plain flour
• 40g unsweetened cocoa powder
• 1 & 1/2 teaspoons baking soda
• 1 teaspoon salt
• 100g unsalted butter, softened and chopped
• 240g brown sugar
• 2 eggs
• 100g Medjool dates, pitted and finely chopped

Instructions

1. Preheat the oven to 165°C.
2. Place the chocolate into a stainless steel bowl over a saucepan of simmering water. When the chocolate starts to melt, stir and let it melt completely. Turn off the heat under the saucepan and set aside.
3. Sift together the flour, cocoa powder, baking soda and salt.
4. In an electric mixer, whisk together the butter and sugar on medium speed until pale and creamy.
5. Add the eggs, one at a time, mixing well before adding the next.
6. Add the dry ingredients in three batches, mixing well after each addition.
7. Add the melted chocolate and dried dates and mix until well combined.
8. The batter will be quite sticky and impossible to shape at this stage - put it in the fridge for 15 minutes to firm up.
9. Wet your hands and take a tablespoon of the mixture and roll into a ball. Place on a baking tray lined with baking paper.
10. Repeat with the rest of the mixture. Make sure you leave space on the trays for the biscuits to spread.
11. Bake for 10-12 minutes (longer if you prefer a crisper biscuit).

Notes