Chocolate Crinkled Biscuits

    25 minutes

    These biscuits look great and truly feel homemade. I love the chocolate taste and fact they are so easy to make.

    45 people made this

    Serves: 36 

    • 1 cup (125g) plain flour
    • 1 teaspoon baking powder
    • 125g butter, melted
    • 60g chocolate, chopped
    • 1 cup (220g) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1 cup dark chocolate chips
    • 1/4 cup icing sugar, for rolling

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Sift together the flour and baking powder then set aside. In a medium bowl stir chocolate into melted butter until melted and smooth. Mix in the sugar, eggs and vanilla. Gradually blend in the sifted ingredients. Stir in the chocolate chips. Cover dough and chill for at least 2 hours or overnight.
    2. Preheat oven to 180 degrees C. Grease baking trays or line them with baking paper.
    3. Roll the chilled dough into 2cm balls and roll each ball in icing sugar. Place biscuits 5cm apart onto the prepared baking trays.
    4. Bake for 9 to 12 minutes in the preheated oven until the tops are cracked. Remove from baking trays to cool on cake racks.

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    Reviews in English (36)


    Wow! Okay, I know what needs to be done to make this recipe perfect. After reading the disappointing reviews, I made the following changes. In addition to the 1 ounce of semi sweet chocolate, I added 1/3 cup of cocoa powder. I also reduced the chocolate chips to 1/2 cup. I refrigerated about 4 hours & baked at 350 for 12 minutes. I also did not grease the pan and the cookies came off great. These turned out perfect! Great sweetness, nice and chocolately, chewy and moist, yet crispy.  -  16 May 2006  (Review from Allrecipes USA and Canada)


    I followed HEIDI's suggestion to add 1/3 cup of cocoa to the dough, but I still added 1 cup of mini- chocolate chips. I cooked them 10.5 minutes and I was very pleased with the intense chocolate flavor and the chewy consistency.  -  06 Dec 2008  (Review from Allrecipes USA and Canada)


    We used to make these as kids, and this recipe was just what I was looking for! I did make a few modifications, though. I reduced the white sugar to 3/4 cup; omitted the chocolate chips and added 1/4 cup unsweetened cocoa powder to the flour mixture instead; and then added 1/2 teaspoon instant espresso coffee powder to the flour mixture as well. I chilled the dough for 2 hours, but would refrigerate for more like 4 hours next time. They came out great and my family wanted more...Thanks for a great recipe!  -  07 Nov 2008  (Review from Allrecipes USA and Canada)