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Chilli chocolate 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

  • Prep: 20 mins
    Cook: 12 mins
  • Makes 40 cookies
  • Easy
  • Makes 40 cookies
  • Easy
  • Calories 142
  • Carbohydrates 17
  • Saturated Fat 5
  • Sugar 11
  • Protein 2
  • Fat 8
  • Fibre 1
  • Salt 0.2

Nutrition per serving

  • Calories 142
  • Carbohydrates 17
  • Saturated Fat 5
  • Sugar 11
  • Protein 2
  • Fat 8
  • Fibre 1
  • Salt 0.2

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
  • 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

  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.

  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.

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