A bold combination of chocolate and chilli. I must admit, these cookies definitely called for a glass of milk… and they’re probably not the best choice for a children’s party ;). That said, aside from the spicy kick, these chocolate chilli cookies have a true American-style character — large, slightly crisp, intensely chocolatey and exactly the kind we love.
Makes 16 cookies.
Ingredients for the chocolate chilli cookies:
- 100 g plain flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon ground cinnamon
- 40 g light muscovado sugar
- 50 g butter
- ¼ teaspoon finely chopped fresh chilli
- 2 tablespoons golden syrup
- 100 g dark chocolate, chopped
All ingredients should be at room temperature.
Place all the dry ingredients in a bowl and mix together. Add the butter and chilli, then rub the mixture between your fingers until it resembles crumbs. Add the golden syrup and chopped chocolate, then gently mix or briefly blend until the dough comes together. Shape into balls roughly the size of a walnut and place on a baking tray, leaving plenty of space between each. Lightly flatten.
Bake at 180°C for about 8–10 minutes. Remove from the oven and leave to cool on the tray for a few minutes (they will be very soft), then transfer to a wire rack.
Variation — chocolate and ginger cookies:
Replace the chilli and cinnamon with 2 tablespoons of chopped crystallised ginger. The rest of the recipe remains the same.
Enjoy!
Recipe by Sara Lewis, from “200 Cakes and Bakes”.
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