Chocolate Brownie Biscuits
Crisp on the outside, soft, squidgy and oozing chocolate on the inside, these must surely be the best chocolate biscuit (or, with that soft inside, are they cookies?) ever.
40g cocoa (+ extra for coating)
150g caster sugar
60g block butter, very soft
100g plain flour
1 tsp. baking powder
30g chocolate chips or plain chocolate, roughly chopped (I like Bourneville for this)
Oven 180c, 160 fan
Whisk together the cocoa, sugar, very soft butter and two eggs
Add the flour, baking powder, small pinch of salt and the chopped chocolate. Stir together to form a sticky dough. Thoroughly chill the dough in the fridge for at least an hour or two, even over night if you wish.
Using wet hands, roll into balls. I make mine a bit smaller than a ping pong ball, perhaps the size of a rounded tablespoon of dough, per ball.
Roll each ball in cocoa powder
Place on a lined baking tray and flatten a little with a wet fork. Allow space for the biscuits to flatten and spread a bit as they cook.
Bake 180c (see above) for 10 minutes. The biscuits should still be soft; they will crisp up as they cool. Be careful with the timing because if over-baked the biscuits will lose the lovely squidgy middle and become cake.
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