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
  • Easy

Nutrition per serving

  • kcal 142
  • fat 8g
  • saturates 5g
  • carbs 17g
  • sugars 11g
  • fibre 1g
  • protein 2g
  • salt 0.2g


  • 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


  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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