We’ve always been fans of timeless French treats, and our Biscuit Au Chocolat recipe brings that classic elegance right to your kitchen. Hailing from France these chocolate biscuits offer a perfect crunch with rich cocoa notes that make them irresistible for any snack time.
What we love most is how simple yet versatile they are – ideal for pairing with coffee or gifting to friends. Join us as we dive into this easy recipe that’ll become a staple in your baking routine.
Ingredients
In our exploration of the classic Biscuit Au Chocolat recipe, we start by gathering the essential ingredients that bring out its signature crunchy texture and rich cocoa flavor. Below, we’ve organized them in the order they’re typically used during preparation, with precise measurements and any necessary prep notes for accuracy and ease.
- All-purpose flour: 2 cups (240g), sifted to ensure a light and airy base for our biscuits.
- Unsweetened cocoa powder: ½ cup (50g), high-quality for that deep, intense chocolate taste that defines Biscuit Au Chocolat.
- Granulated sugar: 1 cup (200g), measured and set aside to sweeten the dough perfectly.
- Unsalted butter: 1 cup (226g), softened at room temperature to blend seamlessly and add a creamy richness.
- Eggs: 2 large, lightly beaten to bind the ingredients without overwhelming the chocolate notes.
- Vanilla extract: 1 teaspoon, pure and added for a subtle aromatic enhancement.
- Baking powder: 1 teaspoon, to help our biscuits rise just enough for that ideal crunch.
- Salt: ½ teaspoon, to balance the sweetness and amplify the cocoa’s depth.
- Chocolate chips: 1 cup (170g), semi-sweet and roughly chopped if needed, for those irresistible molten pockets in every bite.
This selection ensures our Biscuit Au Chocolat remains simple yet versatile, ready to transition smoothly into the preparation steps we’ll cover next.
Equipment Needed
Now that we have gathered our essential ingredients for Biscuit Au Chocolat, we turn our attention to the tools that will help us achieve those perfect, crunchy biscuits with their rich cocoa flavor. Selecting the right equipment ensures efficiency and precision in our baking process, making this recipe straightforward and enjoyable.
To prepare this classic French treat, we recommend the following key items. We’ve organized them into a simple list, highlighting why each one is crucial for optimal results:
- Mixing Bowls (at least two medium-sized ones): We use these to combine dry and wet ingredients separately, preventing uneven mixing and ensuring our dough comes together smoothly.
- Measuring Cups and Spoons (a full set): Accuracy is key in baking, so we rely on these for precise measurements of flour, sugar, and other ingredients to maintain the biscuits’ signature texture.
- Electric Mixer or Whisk: For blending butter and sugar into a creamy base, we prefer an electric mixer for speed, but a sturdy whisk works if we’re aiming for a hands-on approach.
- Baking Sheet (one or two standard-sized): This is where our biscuits will bake to golden perfection; we suggest a non-stick or lined sheet to avoid sticking and promote even browning.
- Parchment Paper or Silicone Baking Mat: We always line our baking sheet with this to prevent the biscuits from adhering and to make cleanup effortless.
- Spatula or Wooden Spoon: Essential for folding in ingredients like chocolate chips, we use this tool to mix gently without overworking the dough.
- Oven (preheated to 350°F): Our biscuits need consistent heat, so we ensure the oven is reliable for even baking—remember to use an oven thermometer if yours runs hot or cool.
- Cooling Rack: After baking, we transfer the biscuits here to cool evenly, preserving their crisp exterior and preventing sogginess.
| Equipment Item | Estimated Cost (USD) | Why It’s Essential |
|---|---|---|
| Mixing Bowls | $5–15 | Facilitates organized ingredient prep |
| Measuring Cups and Spoons | $10–20 | Ensures measurement accuracy |
| Electric Mixer or Whisk | $15–50 | Speeds up mixing for better consistency |
| Baking Sheet | $10–20 | Provides even heat distribution |
| Parchment Paper or Mat | $5–10 | Prevents sticking and eases cleanup |
| Spatula or Wooden Spoon | $5–15 | Allows gentle stirring without damage |
| Oven | $200+ (if needed) | Core for baking; most kitchens have one |
| Cooling Rack | $10–15 | Promotes proper cooling for texture |
Instructions
Now that we have our ingredients measured and equipment prepared, let’s create our irresistible Biscuit Au Chocolat step by step. We ensure each phase delivers the perfect crunchy texture and rich cocoa flavor that make these biscuits a favorite.
Prepare the Ingredients
First, we gather and prep all ingredients to streamline the process. Start by sifting 2 cups of all-purpose flour and 1/2 cup of unsweetened cocoa powder into a large mixing bowl to remove lumps and aerate them for a lighter dough. Next, measure 1 cup of granulated sugar and set it aside. Cream 1/2 cup of unsalted butter at room temperature until soft and pliable then crack 2 large eggs into a separate bowl. Add 1 teaspoon of vanilla extract, 1 teaspoon of baking powder, and 1/4 teaspoon of salt to the eggs and whisk lightly. Finally, prepare 1 cup of chocolate chips by ensuring they are at room temperature for even distribution. This preparation sets the stage for a smooth mixing process and enhances the biscuits’ decadent aroma and melt-in-your-mouth quality.
Mix the Dough
We begin mixing by combining the dry ingredients in the large bowl—gently fold the sifted flour and cocoa with the baking powder and salt using a whisk or electric mixer on low speed. In another bowl, beat the softened butter and sugar together until the mixture turns light and fluffy with a creamy texture that promises a tender biscuit. Now, add the egg mixture and vanilla extract to the butter-sugar blend and mix on medium speed until fully incorporated creating a smooth batter. Gradually incorporate the dry ingredients into the wet mixture stirring until just combined to avoid overworking the dough—fold in the chocolate chips last for even distribution. The result is a rich, chocolatey dough with a glossy sheen that hints at the biscuits’ indulgent flavor.
Shape and Bake
With the dough ready, we shape it for baking to achieve uniform biscuits. Preheat the oven to 350°F and line baking sheets with parchment paper. Using a spoon or your hands, portion the dough into 1-inch balls and place them 2 inches apart on the sheets to allow for spreading. Gently flatten each ball with a spatula for an even rise resulting in golden-brown edges and a satisfying crunch. Bake for 10-12 minutes watching closely until the biscuits develop a firm exterior with a soft center and emit a warm chocolate aroma. This step transforms the dough into perfectly baked Biscuit Au Chocolat ready for cooling.
Cool the Biscuits
Immediately after baking, we transfer the hot biscuits to a cooling rack using a spatula to prevent sogginess and maintain their crisp texture. Let them cool for 10 minutes allowing the chocolate chips to set and the flavors to intensify. Once fully cooled, the biscuits achieve their signature snap and deep cocoa taste making them ideal for snacking or pairing with coffee. Store any leftovers in an airtight container for up to 5 days to preserve freshness.
Make-Ahead Instructions
To make our Biscuit Au Chocolat even more convenient, we suggest preparing components in advance so you can enjoy fresh-baked treats with minimal effort. This approach not only saves time but also allows the flavors of the cocoa and chocolate to meld beautifully, resulting in a richer, more irresistible taste.
Preparing the Dough Ahead
We recommend making the dough up to 2 days in advance for optimal freshness. Start by following our preparation and mixing steps from the earlier instructions, ensuring the dough is fully combined but not overworked. Once ready, shape it into a log or divide it into portions as needed for easy handling later.
- Wrap and Refrigerate: After mixing, wrap the dough tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 48 hours. This step helps the dough firm up, making it easier to slice and bake while enhancing the crispy texture of the final biscuits.
- Freezing for Longer Storage: For extended make-ahead options, freeze the shaped dough logs. Place them in a freezer-safe bag or container, and they can last up to 3 months. Pro Tip: Label the container with the date to track freshness.
Thawing and Baking
When you’re ready to bake, thaw the dough in the refrigerator overnight if frozen. This gradual thaw prevents the butter from softening too quickly, maintaining the dough’s structure.
- From Refrigerator: Let the dough sit at room temperature for about 10-15 minutes before slicing. Preheat your oven as directed, slice the dough into even portions, and bake immediately for that signature golden-brown crunch.
- From Freezer: After thawing overnight, proceed directly to baking. Adjust baking time by 1-2 minutes if the dough is still slightly firm, ensuring the biscuits emerge perfectly baked.
Storage Tips for Baked Biscuits
If you’ve baked a batch ahead, store the cooled biscuits in an airtight container at room temperature for up to 1 week. For longer-term storage, freeze the baked biscuits in a single layer before transferring to a freezer bag—they’ll stay fresh for up to 3 months.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Room Temperature | Up to 1 week | Use an airtight container to preserve the rich cocoa flavor. |
| Refrigerator | Up to 1 week | Wrap individually to avoid moisture, which can soften the crunch. |
| Freezer | Up to 3 months | Thaw at room temperature for 30 minutes before serving for optimal texture. |
By planning ahead with these steps, we ensure your Biscuit Au Chocolat remains a go-to treat that’s as effortless as it is delicious.
Conclusion
We’ve loved guiding you through this Biscuit Au Chocolat adventure and hope it’s become a favorite in your kitchen.
Baking these treats brings us joy and we’re confident they’ll add a touch of French elegance to your daily routine.
Give it a go and tweak as you see fit – it’s all about creating memories with every bite.
Frequently Asked Questions
What is Biscuit Au Chocolat?
Biscuit Au Chocolat is a classic French treat featuring a crunchy texture and rich cocoa flavor. It’s simple to make, versatile for snacking, pairing with coffee, or gifting, and can easily become a baking staple with its straightforward recipe.
What ingredients are needed for Biscuit Au Chocolat?
The key ingredients include all-purpose flour, unsweetened cocoa powder, granulated sugar, unsalted butter, eggs, vanilla extract, baking powder, salt, and chocolate chips. Measured precisely, they ensure the perfect texture and flavor for these delightful biscuits.
What equipment is required to make Biscuit Au Chocolat?
You’ll need mixing bowls, measuring cups and spoons, an electric mixer or whisk, baking sheets, parchment paper or silicone mats, a spatula or wooden spoon, a preheated oven, and a cooling rack. These tools make the process efficient and help achieve great results without high costs.
How do I make Biscuit Au Chocolat?
Start by sifting flour and cocoa, then cream butter and sugar. Mix in eggs and vanilla, combine with dry ingredients, shape the dough, and bake at the preheated oven temperature until golden brown. Cool on a rack to maintain crispness—this takes about 20-25 minutes total prep and baking.
Can I prepare the dough for Biscuit Au Chocolat in advance?
Yes, you can make the dough up to 2 days ahead and refrigerate it, or freeze it for longer storage. Wrap it tightly in plastic wrap, thaw in the fridge if frozen, and bake as directed for fresh results, making it convenient for busy schedules.
How should I store baked Biscuit Au Chocolat?
Store baked biscuits in an airtight container at room temperature for up to a week. For longer freshness, refrigerate for up to two weeks or freeze for up to three months. Thaw at room temperature before enjoying to keep their crunchy texture intact.