Triple Chocolate Christmas Biscuits
Soft chocolate biscuits loaded with chocolate chips and finished with crushed candy canes for a simple festive treat.
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Ingredients
- 2¼ cups plain flour
- 1 tsp baking soda
- 2 Tbsp cocoa powder
- ½ tsp salt
- 1 cup chocolate chips milk, dark and white, or a mixture
- 150 g butter softened
- 1 cup brown sugar
- ¼ cup white sugar
- 2 eggs
- 1 tsp vanilla essence
- 2 candy canes crushed
Instructions
- Preheat the oven to 180°C bake and line two baking trays with baking paper.
- In a large bowl, combine the flour, baking soda, cocoa powder, salt and chocolate chips.
- In a separate bowl, beat the softened butter, brown sugar and white sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix through the vanilla essence.
- Add the dry ingredients to the butter mixture and mix until just combined and a soft biscuit dough forms.
- Scoop tablespoon-sized portions of dough and roll into balls. Arrange them on the prepared trays, leaving enough room between each biscuit for spreading.
- Gently flatten each ball with a fork, then sprinkle the crushed candy cane over the tops.
- Bake for approximately 12 minutes, or until the edges are set but the centres still look slightly soft.
- Leave the biscuits on the baking trays for a few minutes to firm up before transferring them to a wire rack to cool completely.
Notes
Notes
- The biscuits will continue to firm as they cool, so avoid overbaking them.
- Use milk, dark and white chocolate chips for the full triple chocolate flavour.
- Leave the biscuits on the baking tray for a few minutes before transferring to a cooling rack.
Variations
- Swap the candy canes for crushed peppermint lollies.
- Leave out the peppermint for an everyday version.
- Use your favourite combination of chocolate chips.
Storage
- Store in an airtight container for 5–7 days.
- Unbaked dough balls freeze well.
- Cooled baked biscuits can also be frozen.
Servings: 20 Biscuits