Chelsea

celebrating 130 years 1884-2014

Chelsea Double Chocolate Biscuits

By Chelsea Sugar
Chelsea Double Chocolate Biscuits
24 servings
  • 16 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 8 mins
  • Serves
    24
Ingredients

    125g butter, chopped and softened
    1 tsp vanilla essence
    1 1/4 cups Chelsea Soft Brown Sugar
    1 egg
    1 1/2 cups plain flour
    1 tsp baking powder
    1 tsp baking soda
    1 Tbsp cocoa powder
    1 cup chocolate, chopped into small pieces

Method

    Preheat oven to 170°C and grease or line a tray with baking paper.

    Beat butter, sugar, vanilla essence and egg until smooth (don’t overbeat). Sift dry ingredients and stir into butter mix, then mix in the chocolate.
    Roll heaped teaspoon sized balls of mixture and place on tray, press lightly with a fork - allow space for spreading. Bake for 8 minutes, remove and stand for 5 minutes before transferring to a wire rack to cool.

    Makes approx. 20 - 24 biscuits.

    Tip: Use milk, dark or white chocolate, or try a mix of dark and white chocolate.

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Reviews

Average Rating
4.516
(16 reviews)


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Very tasty!

Great recipe but we have to cook for 15 mins not 8.

A- Mazing biscuits
Only added one cup of sugar

Overall it was amazing and it worked really well for me. I also enjoy the setup of the web page it makes it a whole lot easier.

Wow - absolutely delicious using plain chocolate!

Fab recipe. Used a mix of the new Cadbury caramilk chocolate and energy 10/10

Soft biscuits, taste good but spread and go quite flat. I was hoping for crisp on the outside and squishy on the inside but even with leaving them in the oven a bit longer than advised they were squishy all over!

Nope sadly it hasn't worked for me.
Done this recipe twice and its never worked.

Basic recipe easy to follow however I may have needed to dissolve milk with the baking soda. but it didn't say. But very good I am happy.

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So yummy. One is never enough!!!!!

I made these today, followed recipe exactly. Turned out perfect - squishy on the inside cookies. Perfect. Make sure to leave them on the cookie sheet for 5 mins to harden slightly before cooling rack. Great recipe.

yumm

I love these cookies, but I add a bit of oil to add moisture to the mixture otherwise it is too dry. This may also be because I use egg replacer and olivani instead of actual egg and butter as my daughter is allergic. I also use super dark chocolate for the same reasons. The whole family love these. My husband says they taste like subway biscuits :) caution they do spread further than I expected too.

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Really easy and taste great. Family favourite.

Amazing. so easy and delicious.
You can also make the chocolate buttercream icing and sandwich them together.

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Delicious and chewy, just as the recipe described.

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