Chewy, decadent chocolate truffle biscuit recipe:
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 2 1/4 cups granulated sugar
- 3 tablespoons cocoa powder
- 6 large eggs
- 1/2 cup plus 2 tablespoons unsalted butter, softenedr
- 1 tablespoon vanilla
- 560g chopped African origin milk chocolate
- 4x Chocolate by Tomes assorted 80g slabs
- Preheat the oven to 180°C. While the oven is heating, line 4 large baking trays with baking paper. If you do not have 4 baking trays, just line as many as possible and bake in batches.
- Sift the flour, cocoa, baking powder, and salt together into a medium sized bowl
- Chop your Chocolate by Tomes assorted 80g slabs into small squares to be used as chocolate chips. Don’t worry about making them all perfect- bigger chips will result in decadent pockets of melted chocolate and smaller pieces mean you get more delicious biscuit to eat.
- Place a heatproof bowl in a saucepan of hot (not boiling) water and add the 560g chopped African origin milk chocolate. Heat, stirring occasionally until the chocolate is melted and smooth. Remove the bowl from the water and leave to cool for 5 to 10 minutes.
- While the chocolate cools, use an electric mixer to beat the butter and sugar on medium speed until well combined.
- One by one, add the eggs to the mixer, beating thoroughly before adding the next. Increase the speed to high and beat for a few minutes until the mixture is very light and creamy.
- Add the vanilla extract and slightly cooled, melted chocolate to the mixer and mix until combined..
- With the mixer on low speed, gradually add the dry ingredients.
- Once everything is thoroughly mixed, fold in your assorted chocolate chips.
- Using a 4cm inch cookie scoop or large soup spoon, start forming the cookies. Be sure to be quick, because once the chocolate starts to solidify it may become difficult to shape your biscuits.
- Place the scooped cookie dough onto the prepared baking sheets, ensuring that they are all 5cm apart.
- Slightly flatten each cookie using the palm of your hand (make sure that your hand is damp so that the batter doesn’t stick to it).
- Bake for roughly 15 minutes, or until cookies are evenly cracked on top and just set.
- Remove from oven and allow to cool for 5 minutes before removing cookies from pan.
The original recipe can be found on letsdishrecipes.com.