Ingredients
- 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
- 1 ½ 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
- STEP 1
Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate.
- STEP 2
Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don’t melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.
