Chocolate cookie recipes

A chocolate cookie freshly made is always a treat.

And the chocolate cookies and biscuits here can be made at home using simple ingredients, from easy recipes.

These are two of the most popular chocolate biscuit recipes; both have a sophisticated edge to them, yet remain perfectly simple to make.

For other popular biscuit recipes try a lovely chocolate biscotti recipe go to chocolate biscotti recipe page.

Go to this page for the easy chocolate chip cookie recipe, and choc nut and choc hunk recipe variations!

Chocolate-dipped crescent biscuits

These are often made with almonds, but I prefer them made with hazelnuts - I just prefer hazelnuts to almonds in cakes. Of course, if you love that almond taste, then just follow the ingredients for this chocolate dipped biscuit recipe using the almonds and almond essence as listed.


  • 110g unsalted softened butter
  • 2-3 drops of almond essence or ½ tablespoon of hazelnut flavoured liqueur
  • 60g icing sugar, sifted
  • 120g of ground almonds, or try 50g toasted and finely chopped hazelnuts
  • 5ml of vanilla essence
  • 85g plain flour, sifted
  • pinch of salt

For dipping:

  • 50g plain chocolate, melted, see the melted chocolate page for tips.
  • And icing sugar for sprinkling at the end, for decoration.

Prepare several baking sheets with buttered non-stick parchment. Preheat the oven to 170C (325F) gas 3.

Put the butter and the flavouring of your choice (almond essence or hazelnut liqueur) in a mixing bowl. Beat with a wooden spoon or electric mixer until very soft and creamy.

Gradually beat in the sifted icing sugar, on a slow speed if using an electric mixer, then beat well until light and fluffy.

Work in the rest of the ingredients and knead gently to bring the dough together. Wrap in cling-film and chill for about 20mins in the fridge, until firm.

With a heated teaspoon take a heaped spoonful of dough and roll it out into a sausage shape, about 7cms long, then slightly bend into a crescent shape.

Repeat until all the dough is gone. (Probably around 24 shapes.)

Place the dough shapes on the prepared trays. Bake in the oven for 15-18 minutes until just firm. They still need to look pale, though very slightly browned at the edges. Remove from the oven and place the biscuits on a cooling tray until well cooled.

Melt the chocolate and individually dip each biscuit into the chocolate - up to about half way up the crescent. Then transfer to non-stick parchment to cool until set. Sprinkle the end not covered by chocolate with the icing sugar. These chocolate cookies or biscuits are now ready to enjoy.

Store in an airtight container. Best eaten within one week. Do not freeze.

Most chocolate cookie recipes do not freeze well, and mostly they do not need to!


I love Florentines; I love the way chocolate makes something so easy, so special. This is one of those chocolate cookie type treats where I can remember the very first one I had, the luscious chocolaty, chewy, nuttiness of them.

I enjoy chocolate cookies at Christmas, particularly when I can offer Florentines to guests. It's a good idea to use crystallized fruits instead of sultanas in the recipe - for a real Christmas touch.

And as the new tradition with Florentines is to make them much smaller than I remember them, it means they are a lovely bite-size - just popped whole into your mouth.

They can also be covered with plain, white or milk chocolate on the bottom of the cookie. Just choose.


  • 85g of unsalted butter
  • 85g of golden syrup
  • 30g of plain flour
  • 60g of crystallized fruits or sultanas
  • 60g of chopped almonds
  • 30g of mixed peel, chopped
  • 60g of glace cherries, chopped
  • A total of 110g of chocolate, plain, milk or white as desired, or combination

Preheat the oven to 180C, (350F) gas 4. Prepare a few baking trays by lining them with buttered non-stick baking parchment.

Put the butter and golden syrup into a medium heavy-based saucepan and heat until melted. Stir in all the rest of the ingredients except the chocolate.

Put teaspoons of the mixture on the baking trays, well spaced apart and flatten slightly.

Place in the oven for 7-8 minutes until a light golden brown.

Remove the baking trays from the oven and leave a little while to cool before removing the Florentines. When they are firm enough to remove without breaking up, transfer to a cooling rack to cool further.

When cool, coat the flat underside of each Florentine with melted chocolate of your choice, see melted chocolate page for tips.

Use a fork to draw wavy lines across the bottom, to produce the distinctive Florentine pattern.

Leave to set with the chocolate uppermost. Store in an airtight container.

Makes about 20 Florentines. Best eaten within one week.

For a lovely chocolate biscotti recipe go to chocolate biscotti recipe page.

For the ever popular basic chocolate chip cookie recipe, and choc nut and choc hunk recipe variations!

Try some recipe ideas for tea party cakes.

Return from chocolate cookie page to best chocolate recipes online home page.