Double chocolate chunk biscuits



  • 2 cups plain flour
  • ¾ cup cocoa
  • 1 tsp baking soda
  • 225g butter, softened and cubed
  • 2/3 cup sugar
  • 2/3 brown sugar, packed
  • 1 tsp vanilla essence
  • 2 eggs
  • 1 ¾ cups chocolate, roughly chopped (I used Marvellous Creations Jelly Popping Candy Beanies by Cadbury)


  1. Preheat oven to 175 degrees Celsius. Line two baking trays.
  2. Whisk together flour, cocoa and baking soda in a bowl. Set aside.
  3. In a large bowl, cream butter, sugars and vanilla until pale and fluffy. Add eggs one at a time, mixing well between each addition.
  4. Add flour mixture to wet mixture in three additions, mixing well between each. Add chocolate and stir until evenly dispersed through mixture.
  5. Scoop out tablespoon-sized heaps of mixture and roll into balls. Place on baking tray and lightly flatten with fingers.
  6. Bake for 10 minutes or until biscuits centres are set but still soft – this can be tested by inserting a skewer into one biscuit. Allow to cool on baking tray for approx. five minutes before carefully transferring to cooling rack.