Instructions

Preheat your oven to 425 degrees F (220 degrees C). Line a baking tray with parchment paper to prevent sticking.

In a large bowl, combine the all-purpose flour, baking powder, cocoa powder, caster sugar, and light brown sugar. Mix well to guarantee all dry ingredients are evenly distributed.

In a separate bowl, melt the dark chocolate and butter together until smooth. You can do this using a microwave or a double boiler. Once melted, allow it to cool slightly before adding the eggs. Stir in the eggs until fully combined.

Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing to guarantee the biscuits remain tender. Utilizing the laminating technique for layers can help create a fluffier texture in baked goods.

Using an ice cream scoop, dollop the cookie batter onto the lined baking tray, leaving enough space between each scoop, as they'll spread while baking.

Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden. Remove from the oven and let the biscuits cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips

For an extra touch of flavor, try adding a pinch of sea salt on top of the biscuits before baking.

You can also experiment with different types of chocolate, such as milk or white chocolate, to create variations of this recipe.

Remember that the biscuits will firm up as they cool, so allow them to cool completely before storing them in an airtight container to maintain their freshness.