These biscuits have a crackly crust and a heavenly chewy, fudge centre and will become one of your favourite chocolate treats! Make sure to bake these with a good quality chocolate with at least 70% cocoa solids.
220g dark chocolate, finely chopped (I used coffee flavoured chocolate, you don’t have to but do make sure that your chocolate has at least 70% cocoa solids)
90ml butter, melted
190ml brown sugar
62ml white sugar
60ml cocoa powder, sifted
10ml espresso coffee powder
Preheat your oven to 180℃ and line 2 baking sheets with baking paper.
Add the chocolate and butter to a heatproof bowl set over a saucepan of simmering water. Stir every now and then until the chocolate is melted and the mixture has amalgamated. Take the bowl from the heat and set aside.
Add the eggs, brown sugar and white sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat the mixture together at high speed for 3 – 4 minutes.
Turn the mixer speed down to low and pour in the chocolate mixture with the machine running.
Add the flour, sifted cocoa powder, baking powder and salt to a mixing bowl and stir together until well mixed.
Remove the mixing bowl from the stand mixer and add the dry ingredients. Fold through with a spatula.
Spoon about 15ml of the batter onto the prepared baking sheet, leaving room for the biscuits to spread.
Bake for 10 minutes.
Cool the biscuits on the baking sheet before storing/serving.