These Triple Chocolate Biscuits are so easy to make and taste delicious – chocolate, crunchy on the outside with a soft middle.

Triple Chocolate Biscuits

Our kids love chocolate hazelnut spread and when we saw some on sale, we decided to grab it. They love eating it straight from the jar, so I had to get in quickly to grab some to make these biscuits.

With these biscuits, placing the mixture into the fridge for 20 minutes is a part that can’t be missed. This helps the dough to roll into balls easier and the icing sugar to stick better once rolled.

After baking, you could decorate the biscuits by drizzling with melted white chocolate and then sprinkling with chocolate flakes or 100’s and 1000’s. Our personal choice is to have them plain or sometimes, drizzled with a little white chocolate.

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If you are looking for some great conversion charts for your kitchen, these Kitchen Conversion Charts are great. I have them laminated and held together with a ring for ease of use. 

Ingredients for making Triple Chocolate Biscuits

To make 24 biscuits, you will need:

• Chocolate hazelnut spread
• Butter
• Caster Sugar
• Egg
• Plain Flour
• Cocoa Powder
• Chocolate Chips
• Bicarbonate of Soda
• Icing Sugar

Making Triple Chocolate Biscuits

Place the chocolate spread and butter in a saucepan or a microwavable jug.

In the microwave, heat on medium heat for 90 second bursts until melted, stirring between each burst until smooth. If using a saucepan, heat over low heat, stirring until the mixture is all melted and smooth.

In a mixing bowl, add the caster sugar, egg, flour, cocoa powder, chocolate chips and bicarbonate of soda and mix well.

Mix through the melted chocolate / butter mix.

Cover the bowl and place in the fridge for 20 minutes.

When ready to bake, preheat the oven to 180˚C / 350˚F.

Line a tray with baking paper.

Sift the icing sugar onto a plate.

Roll tablespoons of the mixture into balls and then roll in the icing sugar.

Place the ball onto the prepared tray and press down slightly. Place the balls about 6 cm apart to allow for spreading.

Bake for 12 minutes for softer biscuits or 15 minutes for crunchy biscuits.

Remove from oven and allow to cool on tray.

Decorate with melted chocolate, chocolate flakes and sprinkles if you wish.

Storing Chocolate Biscuits 

Place cooled biscuits in an airtight container and store on the bench for a few days. 

For longer storage, place the container in the fridge or use a freezer safe container and store in the freezer.

Defrost in fridge before enjoying.

These White Chocolate and Macadamia Cookies are one of the best cookies ever! Everyone who has had them loves them! They are lovely and crunchy and go down well with a hot cuppa. This is one recipe that you just have to try.

White Chocolate and Macadamia Cookies

I have to say, I have never seen cookies disappear so fast or have I been asked so much to make them again. 

If you enjoy soft cookies, then bake these cookies for only around 15 minutes until they are just starting to turn a lightly toasted colour though, if you are like us and enjoy a good, crunchy biscuit, then cook them for a bit longer, up to another 5 minutes, keeping an eye on them so they don’t burn.

Ingredients for Making White Chocolate and Macadamia Cookies

To make these cookies, you will need:

• Self Raising Flour
• Butter
• Brown Sugar
• White Sugar
• Vanilla Extract
• Egg + one egg extra egg yolk
• White Chocolate Chips
• Macadamia Nuts

Making White Chocolate and Macadamia Cookies

Preheat the oven to 180˚C.

Line two cookie trays with baking paper.

Sift the flour into a bowl and set aside.

In another bowl, cream together the melted butter, brown sugar, and white sugar until well blended.

Beat in the vanilla, egg and egg yolk until light and creamy.

Mix in the sifted flour until just blended.

Stir in the chocolate chips and nuts by hand using a wooden spoon.

Drop big, round TBSPs of the dough onto the prepared cookie trays, making sure to leave plenty of room for spreading.

Bake for 15 minutes in the preheated oven, until the edges are lightly toasted. If you like your cookies crunchy, you can bake them a little longer.

Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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