Connor isn't sure about these cookies, but Noel and I love them. We had them with icream on Saturday night and Connor was loving every bite but then the chilli hit, he wanted a drink or more icecream... not that it was hot, it was just the surprise. Learning, children don't like their palate confused. We on the other hand loved the richness or the dark chocolate (and not too much sugar) finished by the little punch of chilli, which cleanses the palate and doesn't leave you wanting more. I've never felt so sated by a cookie. Love to know what you think?! xx
225g unsalted butter - softened and chopped into cubes
100g caster sugar
175g brown sugar
2 tsp vanilla extract
2 eggs - beaten
300g plain flour
50g cocoa powder
1 tsp baking powder
1 1/2 tsp cayenne pepper
300g bar dark chocolate - roughly chopped
To Serve: icecream - we had Triple Chocolate
Heat oven to 160C and prepare a number of baking trays with baking paper. Cream the butter in an electric mixer until its white and smooth, add the caster sugar and continue creaming until combined and then add the brown sugar. Beat for a good few minutes until the sugar has dissolved. Gradually mix in the vanilla and eggs until combined. In another bowl, sift the flour, cocoa, a pinch of salt, baking powder and cayenne pepper. Add in batches to the butter mixture, beating on low each time until combined. Fold in the chocolate pieces to finish the batter.
Roll walnut-sized spoonfuls of the mixture into balls and place on the lined tray, push the top down a little to flatten. Make sure you leave enough space between so they don’t join as they spread. Bake in batches, for 12-13 mins, depending on how gooey you like your cookies. They should be slightly firm to touch when done. Allow to cool on the baking trays for 1 min before removing to a wire rack to cool completely.
We had some for dessert with icrecream and are enjoying the rest with cups of tea or glasses of milk.