Chocolate Christmas Biscuits (Biscuits de Noël au chocolat)

Ingredients

• 100 g Unsalted butter (cut into small dice)
• 200 g Dark chocolate (70% cacao) (broken into chunks; can use chocolate chips)
• 150 g All‑purpose flour (sifted)
• 1 tsp Baking powder
• ¼ tsp Fine sea salt
• 2 Large eggs (room temperature)
• 100 g Light brown sugar (sucre blond)
• 1 packet Vanilla sugar packet (≈8 g)
• 200 g Powdered sugar (sucre glace) (for rolling the biscuits)

Instructions

1. Dice butter and chop chocolate

   Cut the butter into small dice and break the dark chocolate into roughly 1‑cm pieces.

   Time: PT5M

2. Melt butter and chocolate

   Place butter and chocolate in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring after each burst, until smooth and just melted.

   Time: PT2M

3. Combine dry ingredients

   In a second bowl, whisk together the sifted flour, baking powder, and salt. Set aside.

   Time: PT2M

4. Whisk eggs, sugar and vanilla

   In the robot bowl, add the eggs, light brown sugar and the vanilla‑sugar packet. Whisk on high speed for about 10 minutes until the mixture becomes pale, fluffy and glossy.

   Time: PT10M

5. Incorporate butter‑chocolate mixture

   Pour the warm butter‑chocolate blend into the egg mixture. Mix on low speed for just a few seconds until just combined; avoid over‑mixing.

   Time: PT1M

6. Add dry ingredients

   Switch the robot attachment to the paddle (or use a spatula). Add the flour mixture and mix on low speed until a homogeneous dough forms, about 2 minutes. Do not over‑work.

   Time: PT2M

7. Chill the dough

   Transfer the dough to a clean bowl, cover with plastic wrap and refrigerate for at least 2 hours (up to overnight).

   Time: PT2H

8. Portion and shape biscuits

   Weigh out 25 g portions (about 24 pieces). Roll each portion between your palms into a smooth ball.

   Time: PT15M

9. Coat with powdered sugar

   Place powdered sugar in a shallow dish. Gently roll each ball in the sugar, ensuring a generous coating. Lightly re‑press the ball to help the sugar adhere.

   Time: PT5M

10. Preheat oven

    Preheat a convection oven to 180 °C (350 °F).

    Time: PT10M

    Temperature: 180°C

11. Bake biscuits

    Arrange the sugared balls on a parchment‑lined baking sheet, leaving a small gap. Bake for about 10 minutes, until the tops are set and the edges begin to crack.

    Time: PT10M

    Temperature: 180°C

12. Cool and store

    Remove from oven and let the biscuits rest on the tray for 5 minutes, then transfer to a cooling rack to cool completely. Store in an airtight container.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: margarine (use same amount)
• Instead of Dark chocolate (70% cacao): semi‑sweet chocolate, milk chocolate (less intense)
• Instead of All‑purpose flour: cake flour (same amount)
• Instead of Baking powder: baking soda + cream of tartar (½ tsp + ¼ tsp)
• Instead of Fine sea salt: table salt (use less)
• Instead of Large eggs: egg substitute (1 egg ≈ ¼ cup)
• Instead of Light brown sugar (sucre blond): white sugar (same amount)
• Instead of Vanilla sugar packet: 1 tsp vanilla extract
• Instead of Powdered sugar (sucre glace): icing sugar

Equipment Needed

• Large mixing bowl
• Microwave
• Stand mixer or hand‑held electric whisk
• Measuring spoons
• Digital kitchen scale
• Baking sheet
• Parchment paper (optional)
• Cooling rack (optional)
• Spatula
• Oven

Critical Steps — Do Not Skip

• Melt butter and chocolate gently; avoid overheating.
• Whisk eggs, sugar and vanilla for a full 10 minutes to achieve a glossy, airy mixture.
• Do not over‑mix after adding the flour; stop as soon as the dough comes together.
• Chill the dough for at least 2 hours before shaping.
• Roll the balls in powdered sugar before baking so the coating adheres.

Chef Tips from the Video

• Use high‑quality 70 % dark chocolate for a richer flavor.
• If you prefer a sweeter biscuit, increase the brown sugar to 120 g.
• For a festive touch, add a pinch of ground cinnamon or orange zest to the dough.

Troubleshooting

Storage

Refrigerator: Up to 10 days in an airtight container.

Freezer: Can be frozen for up to 1 month; thaw at room temperature before serving.

Room temperature: Best kept in a cool, dry place in a sealed tin for up to 5 days.

Make-Ahead Tips

• The dough can be prepared up to 2 days in advance and kept refrigerated.
• Unbaked, sugared balls can be frozen on a tray; transfer to a bag once solid.