Everyone, stop everything.
Whatever you’re doing – stop.
Because I may have baked the most delicious chocolate biscuits in the world.
And you need to stop everything so you too can experience the wonder and delight of these biscuits.
Okay, I am prone to exaggeration – they may not the the most delicious ever in the entire universe, but they are pretty damn amazing.
If you like super intense, chocolately biscuits, these are for you. I added chopped medjool dates into mine, and to be honest, the dates did get a bit lost in all the chocolate. So you could just leave them out and just have the ultimate chocolate biscuit or add a different dried fruit – the original recipe has dried sour cherries.
It’s quite an interesting biscuit batter – when it’s first mixed together the batter is very thin and impossible to shape into balls. But it firms up after 15 minutes in the fridge.
If you can manage to roll nice round balls (wet hands help) the biscuits flatten out by themselves into perfect circles.
I baked mine for 10 minutes, and they came out soft and slightly chewy. If you prefer a crispier biscuit, bake them for a bit longer – maybe about 12-14 minutes. I think they’re really good soft though.
- 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
- Preheat the oven to 165°C.
- 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.
- Sift together the flour, cocoa powder, baking soda and salt.
- In an electric mixer, whisk together the butter and sugar on medium speed until pale and creamy.
- Add the eggs, one at a time, mixing well before adding the next.
- Add the dry ingredients in three batches, mixing well after each addition.
- Add the melted chocolate and dried dates and mix until well combined.
- The batter will be quite sticky and impossible to shape at this stage - put it in the fridge for 15 minutes to firm up.
- Wet your hands and take a tablespoon of the mixture and roll into a ball. Place on a baking tray lined with baking paper.
- Repeat with the rest of the mixture. Make sure you leave space on the trays for the biscuits to spread.
- Bake for 10-12 minutes (longer if you prefer a crisper biscuit).
Adapted from Bourke Street Bakery