75 g unsalted butter, chopped, at room temperature
⅔ cup brown sugar, firmly packed
1 egg, at room temperature
100 g Dark Chocolate, melted and cooled
1 tbsp milk
¼ cup Dutch processed cocoa
1 cup plain flour, plus extra for dusting
1 tsp baking powder
1 cup pure icing sugar
- Beat butter and brown sugar in a small bowl of an electric mixer until light and fluffy. Beat in egg until combined.
- With motor operating, gradually pour in chocolate, beating until combined. Add milk and combined sifted cocoa, flour and baking powder. Beat on a low speed until just combined. Transfer mixture to a floured bench. Using floured hands, shape mixture into a flat disc. Dough will be soft at this stage. Wrap in plastic wrap. Refrigerate for 30 minutes until firm.
- Roll level tablespoons of mixture into balls. Place on a tray. Refrigerate for 20 minutes, or until firm. Sift icing sugar into a bowl. Roll balls, one at a time, in sugar to coat heavily. Place 3cm apart on two oven trays lined with baking paper.
- Cook both trays in a moderate oven (180C) for about 15 minutes, or until biscuits are cracked and soft to touch. Cool on trays.