Chocolate Quakes

I like making biscuits for work; I find they are more popular than a cake or muffins. Often I don’t know what to make, and I will select a cookbook from my shelf and browse until something takes my fancy. One Sunday afternoon, I picked up The Essential New York Times Cook Book from my shelf and selected this biscuits. These biscuits are also known as kninkles.
It was a wise move. They were crunchy on the outside, chewy in the centre and received an applause from some co-workers.


45g Melted Butter
1/2 Cup sugar
1 egg
1/2 tsp vanilla extract
3 tablespoons cocoa powder
1/2 cup flour
1/2 tsp baking powder
1/8 tsp salt
1/4 cup almond meal
1/4 cup chocolate chips
Icing Sugar


1. Whisk the butter, sugar, egg and vanilla at a low-speed until pale, yellow in colour and thickened.
2. Sift the cocoa, flour, baking powder, and salt in the bowl and mix on low-speed until incorporated.
3. Fold in the nuts and chocolate chips.
4. Chill until firm, for at least an hour.
5. Preheat oven to 175C. Line two baking sheets.
6. Make the dough into small balls (around 3 cm/1 inch). Roll into icing sugar until completely covered. Space the biscuits out.
7. Bake for 12 minutes until puffed and cracked. The insides will continue to cook once removed from the oven.

Cool on sheet for 5 minutes and transfer to wire rack.


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