These are the best chocolate biscuits ever, no, I really mean it. Ever. They’re soft chewy, buttery, chocolaty, my ideal sort of biscuit. They have white and dark chocolate chunks in a chocolate cookie dough.
I’ve been making this recipe for about 20 years. Although it has really evolved over time to become the one listed below. Especially as it started out as normal non-gluten free, chocolate chip cookie dough. The one thing that hasn’t changed is the way they disappear within an hour of being taken out of the oven.
It makes a huge batch so I divide into thirds. Bake a third, shape the other two thirds into logs and wrap with cling wrap. I put one in the fridge (so we can have fresh baked cookies three days later) and put the other log into the freezer. I bring them to room temp before cutting up and baking as per normal.
1 cup brown sugar
1/3 cup sugar
2 cups of gluten free plain flour (I use white wings)
1 teaspoon baking powder
1/2 cup of cocoa powder
120g of dark chocolate chopped into chunks
120g of white chocolate chopped into chunks
Preheat oven to 180C. Line a standard biscuit tray with baking paper. Beat together butter and sugars. Add eggs one at a time, beating well after each addition. Turn mixer to low and add flour, baking powder and cocoa powder, mix until combined. Stir in chopped chocolate. Place well spaced rounded tablespoons of the mixture onto the baking tray. If you are storing some for later place 10-12 biscuits on the tray and bake in the oven for 20-25 minutes or until lightly browned on top but still moist in the center. Remove from oven and allow to sit on the tray for 5 minutes before transferring to cooling rack.
While the biscuits are baking divide the rest of the mixture in half. Place each half on separate large sheets of cling wrap. Form into log shapes wrapping tightly. Place in fridge for up to three days or in the freezer for up to two months. (Don’t worry it wont stay there that long!) Enjoy!
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