By **Jubes** on March 22, 2007
Photo by flower7
Photo by flower7
"These are great biscuits. They are very rich and my whole family love them. I usually make a double batch so that I can keep some for later. The recipe was in the "Super Food Ideas" magazine in 2004. You can make them lactose free by using dark chocolate and a lactose free margarine, such as Nuttelex. Feedback from review by Polly_Waffle_kid- these biscuits have been made on regular wheat flour and turned out perfectly. (My thanks to you PWK:) )"
Serving Size: 1 (24 g)
Servings Per Recipe: 24
"These are very good! I used a combo of Ghirardelli semi-sweet and bittersweet baking chocolates for the melted part, and straight semi-sweet (chips) for the rest. I'm experimenting with gluten-free recipes for a friend so I used Bob's Red Mill GF all-purpose baking flour with 3/8 tsp xanthan gum added (as recommended by the flour pkg). I did not chop the raisins. My first batch baked for 14.5 min and they were a little too done for my taste so the rest went in for 13 min, which I liked better. I got 27 cookies. Will try these again soon with plain wheat flour for myself. Thanks for the recipe!"
"YUMMO!!! VERY BIG YUMMO!!! :) Jubes, these cookies are awesome! They are so full of chocolate flavour and the raisins really add a lovely fruityness. Mmm! Their texture is hard to describe: Very crumbly, yet melt-in-your-mouth and soft. Ive never had any cookie like it, but it was great! :) I used a German well-known gluten-free flour mix containing cornstarch, cornflour and locust bean gum, which worked perfectly. No one would ever have guessed these were gluten-free. I decreased the sugar to 28 g, used 100g of dark chocolate with 100g of milk chocolate and only half as much raisins as called for. That way my cookies were still sweet, but not too sweet. I luved them! :) Making balls the size of a walnut, I ended up with 31 cookies. THANKS SO VERY MUCH for sharing this lovely, lovely treat with us! Ill certainly make these again! Made and reviewed for Aussie/NZ Veggie Swap #32, Group Hakea."
"very yummy! I halved the recipe as there are only two of us and hubby can't eat much chocolate - it was more than enough. I followed the tbsp guideline for cookie size and they came out perfect. I did have some dough left over though so I made a giant cookie - that worked very well and would make a great cookie to have with ice-cream or somesuch! Thansk for posting"
"Oh my goodness Jubes these have to be one of the best biscuit recipes I have ever tasted!! They tasted just like Mrs Field's cookies that you buy from supermarket. I substituted the gluten free flour for normal plain flour and also used currants instead of raisins as we did not have any in the pantry. Overall these biscuits were really quick to make and were fantasic!!! The family loved them. Thanx for another great recipe Jubes! :)"