Double Chocolate Freckle Cookies (Biscuits) – a delicious recipe with butter, brown sugar, egg, flour, flour, cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place butter, sugar and egg in a small bowl and beat with electric mixer until combined. Sift together both flours and the coco. Stir sifted ingredients into mix, in 2 batches.
2
Knead dough on floured surface until smooth. Roll dough between 2 sheets of baking paper until 3-5mm thick. Refrigerate for 30 minutes.
3
Preheat oven to 180 deg C, 356 deg F. Grease & line trays with baking paper.
4
Cut 14 rounds using each of the 3 sized cutters (42 total). Place the 3cm cookies all on 1 tray. Place the remaining cookies on other trays.
5
Bake small cookies for about 10 minutes and larger cookies for about 12 minutes. Cool on wire racks.
6
When cool, melt chocolate by your preferred method. Spread tops of each cookie with chocolate and sprinkle with the candy. Place aside to set.
946
kcal
Calories
45
g
Fat
125
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 125 g butter, softened, 165 g brown sugar, 1 egg, 225 g plain flour, and more.
Yes, Double Chocolate Freckle Cookies (Biscuits) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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