Chocolate! Who can get enough of this magic ingredient/food/lifeline that the Aztecs have s kind discovered for us? I certainly can’t! It was in this vein of absolute greed for this lusciously dark drug of a food that I plundered in my kitchen on a Saturday no less to make these lovely double trouble chocolate biscuits.
The unique aspect about these cookies is the key chocolate ingredient – pure, unprocessed cocoa powder. When it comes to cocoa, there are two kinds: the dutch processed (Van Houten) and the non-dutch processed (or the regular Phoon Huat variety). The primary difference between both these cocoa powders is slightly scientific, so stick with me. The processed cocoa has been alkalinized, mellowing the flavour and making the cocoa less acidic, or sharp. The unprocessed, regular or natural cocoa usually has a more reddish hue and is acidic, so adding it to your cakes, cookies and brownies will give you a sharp, intensely chocolatey flavour. What I find to be true in the kitchen is that when using unprocessed cocoa (which I usually do, as I love that sharp chocolate taste in my baked goods), a little goes a very, very long way. So proceed cautiously. But if you’re daredevil like me when it comes to chocolate, ignore this last piece of advice and go for it.
These biscuits will continue to cook as they cool, so don’t be alarmed if they are still soft when you remove them – give them about 2 mins before moving the cookies to a wire rack to cool completely.