175°C (350°F). Line a baking sheet with parchment paper.
Cream butter & sugar:
In a bowl, beat butter, sugar, and vanilla until light and fluffy.
Add egg:
Beat in the egg until smooth.
Mix dry ingredients:
Sift together flour, cocoa powder, and baking powder.
Combine:
Gradually add dry ingredients to the wet mixture. Mix until dough comes together.
Fold in chocolate chips if using.
Shape biscuits:
Scoop tablespoon-sized portions and roll into balls.
Place on baking sheet ~2 inches apart, and flatten slightly with your hand or a fork.
Bake:
12–15 minutes, until edges are set but centers are still slightly soft.
Let cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
✨ Tips:
For a richer chocolate flavor, dust the tops with a little extra cocoa or sprinkle a few chocolate chips before baking.
For crisper biscuits, bake a minute or two longer.
You can sandwich two biscuits with chocolate ganache or jam for an extra treat.
Ashley, if you want, I can also give you a Hungarian-style double chocolate biscuit version that’s fudgier inside, perfect for dunking in coffee or hot chocolate. Would you like me to do that?
