Chilli Chocolate Cookies
These Mexican-inspired cookies combine dark and white chocolate with a hint of cayenne pepper for a warming, spiced flavour. The recipe yields a generous batch of 40 biscuits, making them ideal for sharing. They bake in just 10 to 12 minutes and are best served slightly warm with a scoop of vanilla ice cream for a delightful dessert.
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 1/2 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
- Cream the butter with both sugars until combined, then slowly incorporate the vanilla extract and beaten eggs. Separately, sift together the plain flour, cocoa powder, baking powder, cayenne pepper and a pinch of salt. Mix these dry ingredients into the butter mixture, then gently fold through all the chopped chocolate pieces.
- Preheat your oven to 180C/160C fan/gas 4. Using a spoon, drop walnut-sized portions of the cookie dough onto baking trays lined with parchment, ensuring they are spaced apart. Bake in batches for 10-12 mins to achieve your preferred texture. Let the cookies cool on the trays for 1 min before transferring them to a plate to cool fully. Enjoy with vanilla ice cream.
Nutrition (per serving)
Calories142 kcal
Fat8 g
Saturates5 g
Carbs17 g
Sugars11 g
Fibre1 g
Protein2 g
Sodium80 mg
Recipe details
Skill levelEasy
CategoryDessert
Cuisinemexican
