Oops, I appear to have made some double chocolate and chilli cookies in time for the weekend. These are super moist and gooey with a nice hint of chilli. Recipe below for all those feeling equally naughty!
This recipe should make 12 good size cookies, I only managed 10 because greed….
50 g unsalted butter
450 g dark chocolate, roughly chopped
170 g soft light brown sugar or light muscovado sugar
1 level teaspoon Kashmiri chilli powder
85 g plain flour
½ teaspoon salt
½ teaspoon baking powder
2 baking trays, lined with greaseproof paper
Preheat the oven to 170°C (325°F) Gas 3.
Put the butter and 225g of the chocolate in a heatproof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Leave until melted and smooth.
Put the eggs, sugar and chilli powder in a bowl and use an electric whisk to beat until well mixed, careful not to over beat. Pour in the chocolate mixture, beating on slow speed until well combined.
Sift the flour, salt and baking powder into a separate bowl. Next add the chocolate mixture in 3 stages, folding it in well after each addition. Finally, stir in the remaining 225g of chopped chocolate until evenly dispersed.
Arrange 6 equal amounts of cookie dough on each baking tray (don’t forget to line with greaseproof parchment). Leave enough space between each dough ball to allow for spreading during baking. Place in the preheated oven for 10-15 minutes, checking regularly after 10 minutes. The cookies are ready when the tops start to crack and look glossy. Take out when ready and leave to cool on the trays as they are really quite gooey. When slightly set and ready to handle use a fish slice to transfer to a wire cooling rack to cool completely.
nom nom nom nom nom!
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