Desserts to Die For—The Best, Most Amazing Chocolate Biscuits

A chef friend of mine shared the recipe for these chocolate biscuits years ago (for which I am ever grateful) and they remain a favorite—especially with holiday meals. They are perfect after a big meal—when you don’t want something too sweet, but do want something as an accoutrement to a lovely meal.

These chocolate biscuits are, like any biscuit, a little dry and crumbly, and are pretty close to absolute perfection when it comes to a post-dinner treat. They pair as nicely with a glass of Cabernet Sauvignon as they do with coffee. Actually, I find the best strategy is to have them after dinner with wine, then enjoy again the next morning with coffee. I am nothing if not a master thinker.

This recipe is super simple and the biscuits are quick and easy to put together. Once you give them a try, I predict that in no time they’ll become one of your family favorites as well. Note that the ingredients here are for about a dozen biscuits or so and for my family that is never enough.  Consider yourself warned.

Preheat your oven to 400. 


2 C Flour

3 t Baking Powder

½ C Dutch Processed Cocoa Powder

½ C Sugar

1 t Kosher Salt

1 C Bittersweet Chocolate Chips

2 C Heavy Cream

6 T Unsalted Butter, melted

Mix flour, baking powder, cocoa, sugar, and salt. Add the chips. Then add cream and stir until it becomes stiff dough. Put the dough on a board. Press or roll the dough into a 6” square that is about 2” thick. Cut the dough into squares. Dip tops of the into melted butter, then into sugar. Bake on ungreased cookie sheet for 15 minutes or until lightly golden and when they spring back when pressed lightly.

If you try them, don’t forget to come back and tell me what you think!