These cookies are so easy to make and are dark, crisp, earthy and chocolatey. This is not a powerfully sweet biscuit. Like a good dark chocolate, it relies on the depth of the ingredients. It delivers the perfect chocolate hit so make these when the cravings start.
It is made in one bowl, with the tool of choice being your hands.
Many cookies can go soft-ish a few days later. Not these. 4-5 days later, they remain crisp and delicious and slight soft and damp in the center.
When using dark chocolate, the cookie is not sweet. If you are making these cookies with children in mind, use milk chocolate as the sugar content in milk chocolate is higher and maybe more appealing to children.
These last well for many days. Crumble into ice cream, make an ice cream sandwich, mix into whipped cream…..see where I am going with this.
But my favourite, is to eat au natural, washed down with a steaming mug of coffee.
TIP – if you don’t have chocolate chips, chop up a 100g slab of chocolate into small pieces and freeze for about 20 minutes. The frozen chocolate is harder to melt while in the oven and you end up with delicious chips of semi-soft pieces of chocolate in the cookie.
Ingredients
Makes 12-15 cookies
- 75g of semolina
- 140g of plain flour
- 75g light muscovado sugar or brown sugar
- 25g of cocoa powder
- 175 g butter at room temp cut into small pieces
- 100g dark chocolate chips (get the good stuff) or use a slab of chocolate chopped into small pieces. Use milk chocolate for children as it will be sweeter than the dark chocolate and more appealing to their taste.
Method
- Line a baking tray with parchment and turn oven to 160 degrees celsius.
- Add semolina, flour, sugar and cocoa powder to a large bowl.
- Add butter and rub into mixture with fingertips. At first the mixture will be powdery and dry but as you work the butter into the dry ingredients, the dough becomes dark, soft and forms into a ball.
- Add chocolate chips and mix into dough.
- You don’t need to take a long time to mix this dough.
- Once the dough has come together, cover with plastic wrap and chill in the fridge for half hour. (This step can be missed and you can go to baking immediately. The chiiled dough allows for a well-formed chunkier cookie.)
- Remove chilled dough from the fridge and form small balls slightly smaller than a golf ball.
- Press down ever so lightly and bake for 20 -25 minutes.
- The biscuit does slightly spread when baking. Hence why the biscuit dough is chilled before baking as it allows the biscuit to hold its shape and also keeps the chocolate chips firm, so when you bite into the biscuit, you get the delicious texture and taste of chocolate.
- Once done, the cookies will be well formed, and the edges will be slightly darker.
- Remove from the oven and leave to cool down for at least 10 minutes.
- When you handle warm biscuits, they will break as they are very soft.
