Rich Chocolate Chunk Biscuits
Makes: about 24
These biscuits will keep in an airtight jar or container for up to 1 week.
200g good-quality dark chocolate, chopped
125g unsalted butter, cubed, at room temperature
100g (1/2 cup, firmly packed) brown sugar
2 eggs
190g (1 1/4 cups) plain flour
40g (1/4 cup) self-raising flour
200g good-quality dark chocolate, extra, roughly chopped
60g hazelnuts, roughly chopped
Place the chocolate in a heat-resistant bowl. Place over a saucepan of simmering water, stirring occasionally, until melted and smooth. Remove the bowl from the sauce pan and set aside for 15 minutes or until slightly cooled.
Use electric beaters to beat the butter and brown sugar in a medium bowl, scraping down the sides of the bowl when necessary, until just combined. Beat in the cooled chocolate. Add the eggs one at a time, beating well after each addition, until well combined.
Sift plain and self-raising flours into a bowl. Add 1/2 the sifted flour to the chocolate mixture and use a wooden spoon to mix until combined. Add remaining flour, chopped extra chocolate and hazelnuts and mix until well combined.
Cover with plastic wrap and place in the fridge for 1 hour or until mixture is firm.
Preheat oven to 160C. Line a baking tray with non-stick baking paper.
Roll 1 1/2 tablespoons full of mixture into balls and place 4cm apart on the baking tray. Flatten the balls of dough slightly with your hands. Return the remaining dough to the fridge. Bake in preheated oven for 18 minutes or until firm and biscuits have cracked slightly on top.
Remove from the tray for about 3 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.