If you would like something different to the regular choc chip biscuits, then try this gooey style biscuit. The single chocolate melt should go soft and a bit gooey, especially when still a little warm (wink wink).

Ideally your butter should be soft, at room temperature.

Related recipe: vanilla bean paste

 

 

 

February 20, 2018
  • 10m
  • 15m
  • 25m
  • 25 Approx

Ingredients

  • 250 g butter
  • 150 g brown sugar
  • 2 tsp. vanilla bean paste
  • 10 g cacao powder
  • 2 egg
  • 470 g self-raising flour
  • enough choc melts to place 1-2 in each biscuit

Instructions

Thermal Cooking Method

  1. Preheat your oven to 170ºC and line two flat baking trays.
  2. Soften your butter (if it's out of the fridge) by adding to mixing jug and mix for 30 seconds/37ºC/speed 3. If your butter is already soft then skip this step.
  3. Add the sugar, vanilla, cacao and eggs and mix for 5 seconds/speed 4. Scrape down the sides and repeat for a further 15 seconds.
  4. Add the flour and mix for 10 seconds/speed 4, you might need to use a spatula to mix in the last little bit by hand.
  5. Roll your mix into balls and push a choc melt into each one. Roll the mix around the choc melt. You can squish a 2nd melt into the top of each one if you wish.
  6. Place on your oven trays and bake for 15 minutes.

Traditional Cooking Method

  1. Preheat your oven to 170ºC and line two flat baking trays.
  2. Soften your butter using either your microwave in short bursts (don't melt it), or sitting somewhere warm for a few minutes. If your butter is already soft then skip this step.
  3. Add the sugar, vanilla, cacao and eggs to a mixing bowl and beat with an electric mixer or whisk to combine well.
  4. Add the flour and mix again until well combined.
  5. Roll your mix into balls and push a choc melt into each one. Roll the mix around the choc melt. You can squish a 2nd melt into the top of each one if you wish.
  6. Place on your oven trays and bake for 15 minutes.
  • 25 Approx