Chocolate Crackle Top Biscuits
Indulge in the ultimate chocolatey delight with these irresistible Chocolate Crackle Top Biscuits! Featuring a rich, fudgy center and a signature crackled surface, these cookies are the perfect fusion of texture and flavor. Made with velvety melted dark chocolate, a hint of cocoa powder, and rolled generously in icing sugar for that iconic finish, these biscuits are as stunning as they are delicious. With a quick prep time of 25 minutes and a batch size of 20, they’re ideal for sharing—or keeping all to yourself! Refrigerating the dough ensures easy handling, while a short bake time preserves their soft, gooey interior. Whether served alongside a steaming cup of coffee or packed into a holiday gift box, these biscuits are sure to become a favorite.
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Recipe Information
Ingredients
- 200 grams dark chocolate
- 50 grams unsalted butter
- 100 grams caster sugar
- 50 grams brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 125 grams plain flour
- 25 grams cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 75 grams icing sugar
Instructions
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
Melt the dark chocolate and butter together in a heatproof bowl set over a pot of simmering water, ensuring the bowl doesn’t touch the water. Stir until smooth, then set aside to cool slightly.
In a large mixing bowl, whisk together the caster sugar, brown sugar, eggs, and vanilla extract until light and fluffy, about 2-3 minutes.
Gradually fold the melted chocolate mixture into the egg mixture, stirring until fully incorporated.
Sift together the plain flour, cocoa powder, baking powder, and salt in a separate bowl. Gently fold the dry ingredients into the wet mixture until a sticky dough forms.
Cover the dough with cling film and refrigerate for at least 1-2 hours, or until firm enough to handle.
Scoop tablespoons of the chilled dough and roll into small balls, approximately 1 inch in diameter.
Place the icing sugar in a shallow dish. Roll each dough ball generously in the icing sugar, ensuring they are fully coated.
Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the biscuits are cracked on top and just set around the edges. Avoid overbaking to maintain a fudgy interior.
Remove from the oven and let the biscuits cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve the biscuits once cooled and enjoy with a glass of milk or a cup of coffee!
Nutrition Facts
Calories |
2999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 1246 mg | 54% | |
| Total Carbohydrate | 457.0 g | 166% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 322.3 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 290 mg | 22% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 2153 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
