Let’s be real: sometimes you need a chocolate fix stat—no elaborate baking projects required. 🍫 These chocolate biscuits are my weeknight superheroes: crispy edges, chewy centers, and just sweet enough to feel like a treat (but easy enough to whip up during naptime). My son Theo calls them “mom’s magic buttons,” and honestly? I’ll take that compliment.
Why You’ll Love These Biscuits
- 7 ingredients, 1 bowl—because dishes are the real enemy.
- No mixer needed (but you can use one if you’re feeling fancy).
- They freeze like a dream—because emergency chocolate stashes are self-care.
Key Ingredients (Pantry Heroes Edition)
- Dark chocolate: Chopped rough for melty pockets (because life’s too short for uniform chips).
- Brown sugar: For that caramel-like chew.
- Baking soda + powder: The dynamic duo for the perfect rise.
Pro Tip: Out of dark chocolate? My chocolate substitution guide has your back.
How to Make Chocolate Biscuits (Without the Drama)
1. Melt & Cool
Microwave chocolate and butter in 30-second bursts, stirring between. Let it cool slightly—hot chocolate + eggs = scrambled surprise.
2. Whisk & Woo
In a big bowl, beat the egg and sugar until creamy (1 minute by hand, or 30 seconds with a mixer). Pour in the chocolate mix and whisper sweet nothings to it.
3. Dry Team Unite
Sift in flour, baking soda, and powder. Fold gently—overmixing = tough biscuits, and we’re not about that life.
4. Chill (Like Your Dough)
Refrigerate for 30 minutes (or up to 2 days). This prevents cookie pancakes.
5. Bake & Resist
Roll dough into balls, bake at 180°C (350°F) for 10-12 minutes. They’ll look underdone—that’s the secret to chewiness! Cool completely (or risk crumbly tragedy).
Hana’s Biscuit Confessions
- “I once skipped chilling the dough. The biscuits spread into one giant cookie sheet. Delicious? Yes. Instagrammable? Not so much.”
- Theo sneaks dough when I’m not looking. I pretend not to notice (but I always leave extra in the bowl for him).
FAQs (Because We’ve All Been There)
Q: Can I use milk chocolate?
A: Sure, but reduce sugar by 1 tbsp (milk chocolate’s sweeter).
Q: How do I store them?
A: Airtight container for 1 week, or freeze dough balls for instant biscuit therapy.
Q: Why are mine cakey?
A: Over-measuring flour! Spoon & level it—or try this flour measuring trick.
Final Crumb of Wisdom
These biscuits aren’t just dessert—they’re the “I survived today” reward, the “oops I forgot the bake sale” save, and the “yes, you can have chocolate for breakfast” loophole. Bake them, share them (or don’t), and remember: imperfect biscuits still taste perfectly delicious.
P.S. Need more chocolate?
