Chilli chocolate cookies
By Good Food
A big pile of spiced double chocolate chip biscuits next to a tub of ice cream is an easy way to feed a crowd
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Prep:20 mins
Cook:12 mins
- Easy
Nutrition per serving
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kcal 142
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fat 8g
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saturates 5g
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carbs 17g
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sugars 11g
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fibre 1g
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protein 2g
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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
- 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. 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.
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.
