Chocolate Cookie


Although they use cocoa instead of chocolate, these biscuits are crisp, crumbly and have a lovely concentrated chocolate flavour. To make them even more indulgent, add the golden syrup chocolate chips on p.360 towards the end of mixing for a double choc chip biscuit.

The dough can be frozen in individual portions and baked for surprise guests.


Makes approx. 20 biscuits

135gPlain flour
10gCocoa powder
1/2tspBicarbonate of soda
115gCold unsalted butter, cubed
130gUnrefined caster sugar


  1. Pre-heat the oven to 190C.
  2. Sift the flour, cocoa powder, bicarbonate of soda and salt together into a bowl, and set to one side.
  3. Using a mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until the mixture becomes light and fluffy (approximately 5 minutes).
  4. Reduce the speed of the mixer to low, then add the flour mixture to the mixing bowl. Continue to mix until the dough comes together.
  5. Using an ice-cream scoop, portion the dough into balls (approximately 40g per ball). Place them on a parchment lined baking tray roughly 10cm apart.
  6. Place the tray in the oven for 10 minutes.
  7. Allow to cool on the tray for 2 minutes before placing the biscuits on a cooling rack to cool completely.
  8. The biscuits will keep for up to 5 days in an airtight tin.

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