Chilli chocolate cookies
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 40 cookies
A big pile of spiced double chocolate chip biscuits next to a tub of ice cream is an easy way to feed a crowd
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 142 | |
| fat | 8g | |
| saturates | 5g | |
| carbs | 17g | |
| sugars | 11g | |
| fibre | 1g | |
| protein | 2g | |
| low in | salt | 0.2g |
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.
Goes well with
Recipe from Good Food magazine, January 2012
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