In reality, they are the biscuits that almost didn’t happen. Why? There was not a teaspoon of cocoa powder in my house. Seriously, I had to pop myself ‘upside my head. I have a 25-pound tubs for my flour and my sugar, but managed to run out of cocoa powder. Great! After a WTF moment, I regrouped and decided to use melted bittersweet chocolate instead. Cookies tend to be bigger, rounder, and softer in texture, depending on the baking.
What makes these biscuits extra delish is their versatility. They taste wonderful with or without a topping. The biscuits (or cookies) with coffee or tea! You won’t be disappointed.
Why biscuits? Biscuits tend to come in a variety of shapes and sizes, and are bite-size or a little larger. They are typically dry, hard, and crunchy, with some being a bit crumbly. These chocolate biscuits are on the crumbly side.
Chocolate Biscuit Cookies
2 cups flour
½ tsp fine sea salt
6 Tbsp, unsalted butter
½ cup sugar
4 oz. bittersweet chocolate, like Ghirardelli, melted
1 – 4 Tbsp. milk
Preheat oven at 350°F. Line 2 – 4 baking sheets with parchment paper. Whisk flour and salt; set aside.
In the bowl of an electric mixer, cream butter and sugar. Add eggs, one at a time. When blended, add melted chocolate. Gradually add flour mixture, and mix until a dough forms. If crumbly, add milk, 1 Tbsp at a time, as needed for the dough to come together.
Roll out cookie dough on lightly floured counter to ¼-inch thickness. Cut into desired shapes. Bake 15-17 minutes until the edges are firm. Transfer to a wire rack to cool.
Eat as is, or top with chocolate or preferred icing.