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Recipe Category: Chilli
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Ingredients
Cook:12 mins
Makes 40 cookies
- 225g unsalted butter, softened
- 100g caster sugar
- 175g dark muscovado sugar
- 2 tsp vanilla extract
- 2 eggs, beaten
- 300g plain flour
- 50g cocoa powder
- 1 tsp baking powder
- 1½ tsp cayenne pepper (less or more to taste)
- 100g bar dark chilli chocolate, roughly chopped
- 100g bar white chocolate, roughly chopped
- 100g bar dark chocolate, roughly chopped
- vanilla ice cream.
Method
- Beat the butter and sugars together, then gradually mix in the vanilla and eggs
- Combine the flour, baking powder , a pinch of salt, cocoa and cayenne pepper In another bowl, then mix these into the butter and fold in all the chocolate
- Heat oven to 180C/160C fan/gas 4
- Place walnut-sized spoonful of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don’t melt together
- Bake in batches, for nine to twelve mins, depending on how gooey you like your cookies
- Allow to cool on the baking sheets for one min before removing to a plate to cool completely
- Serve with vanilla ice cream
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