There’s nothing quite like the aroma of freshly baked chocolate biscuits wafting through your kitchen. These Easy 30 Minute Chocolate Biscuits deliver on every level — crisp on the edges, soft and fudgy in the center, with a sprinkle of sea salt to make every bite pop. Perfect for a quick chocolate fix, these biscuits are ready in just half an hour and made with simple pantry staples.

Growing up, I remember baking chocolate biscuits with my grandmother on rainy afternoons, usually followed by a cozy cup of hot cocoa. These modern biscuits carry that same comforting tradition but come together faster, with no complicated steps. Whether you’re baking with kids, entertaining guests, or just craving a chewy, chocolatey treat, this recipe is your go-to.

Why You’ll Love These Easy 30 Minute Chocolate Biscuits

• Ready in just 30 minutes
• Rich, deep chocolate flavor
• Chewy centers with crisp edges
• No fancy equipment required
• Beginner-friendly
• Great for gifting or sharing

Ingredients

• 200 g (1 cup) dark chocolate, chopped
• 125 g (½ cup) butter, chopped
• 150 g (¾ cup) caster sugar
• 100 g (½ cup) light brown sugar
• 2 medium–large eggs
• 3 tablespoons cocoa powder
• 130 g (1 cup) plain (all-purpose) flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Sea salt for sprinkling (optional)

How to Make Easy 30 Minute Chocolate Biscuits

Step 1: Preheat and Prep

Preheat your oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper.

Step 2: Melt the Chocolate and Butter

In a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water), melt together the dark chocolate and butter. Stir occasionally until smooth and fully combined.

Step 3: Whip Eggs and Sugars

In a separate bowl, beat the caster sugar, light brown sugar, and eggs with an electric whisk on high speed until the mixture is light, thick, and fluffy — this should take about 3–4 minutes.

Step 4: Combine Wet Ingredients

Slowly pour the melted chocolate and butter mixture into the whipped eggs and sugar. Whisk until fully combined.

Step 5: Fold in Dry Ingredients

Sift in the cocoa powder, plain flour, baking powder, and salt. Use a spatula to fold gently until just combined. Avoid overmixing to keep the biscuits chewy.

Step 6: Shape and Bake

Use an ice cream scoop or tablespoon to portion the cookie dough onto your prepared baking tray, leaving space for them to spread. Optionally, sprinkle a pinch of sea salt over each dough portion.

Bake for about 12 minutes. The biscuits should look set on the edges but still slightly soft in the center.

Step 7: Cool and Serve

Allow the biscuits to cool on the tray for about 10 minutes before transferring them to a cooling rack. This helps them firm up and hold their shape.

Enjoy warm or at room temperature with a glass of milk, coffee, or tea!

Tips for Success

• Use good quality dark chocolate for the richest flavor
• Room temperature eggs help blend the mixture evenly
• Don’t overbake to keep the centers fudgy and chewy
• Sprinkle sea salt to balance the sweetness and enhance chocolate flavor
• Cool on the tray first to prevent breaking

Serving Suggestions

These chocolate biscuits are perfect on their own, but you can also:

• Serve with a scoop of vanilla or chocolate ice cream
• Pair with a hot mocha or latte
• Sandwich two biscuits with chocolate ganache or marshmallow fluff
• Crush and use as a decadent ice cream topping

Storage & Make-Ahead Tips

Store these chocolate biscuits in an airtight container at room temperature for up to a week. For longer storage, freeze the dough in scoops on a tray, then transfer to a freezer-safe bag — bake from frozen by adding 1–2 extra minutes to the baking time.

The Goods

Easy 30 Minute Chocolate Biscuits

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These Easy 30 Minute Chocolate Biscuits are soft, chewy, rich, and perfect for a quick chocolate fix — ready in just half an hour!

Course Dessert, Snack

Cuisine American

Recipes

• 200 g 1 cup dark chocolate, chopped
• 125 g ½ cup butter, chopped
• 150 g ¾ cup caster sugar
• 100 g ½ cup light brown sugar
• 2 medium–large eggs
• 3 tablespoons cocoa powder
• 130 g 1 cup plain (all-purpose) flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Sea salt for sprinkling optional

Instructions

• Step 1: Preheat and Prep
• Preheat your oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper.
• Step 2: Melt the Chocolate and Butter
• In a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water), melt together the dark chocolate and butter. Stir occasionally until smooth and fully combined.
• Step 3: Whip Eggs and Sugars
• In a separate bowl, beat the caster sugar, light brown sugar, and eggs with an electric whisk on high speed until the mixture is light, thick, and fluffy — this should take about 3–4 minutes.
• Step 4: Combine Wet Ingredients
• Slowly pour the melted chocolate and butter mixture into the whipped eggs and sugar. Whisk until fully combined.
• Step 5: Fold in Dry Ingredients
• Sift in the cocoa powder, plain flour, baking powder, and salt. Use a spatula to fold gently until just combined. Avoid overmixing to keep the biscuits chewy.
• Step 6: Shape and Bake
• Use an ice cream scoop or tablespoon to portion the cookie dough onto your prepared baking tray, leaving space for them to spread. Optionally, sprinkle a pinch of sea salt over each dough portion.
• Bake for about 12 minutes. The biscuits should look set on the edges but still slightly soft in the center.
• Step 7: Cool and Serve
• Allow the biscuits to cool on the tray for about 10 minutes before transferring them to a cooling rack. This helps them firm up and hold their shape.
• Enjoy warm or at room temperature with a glass of milk, coffee, or tea!