Chocolate chilli cookies

Chilli and chocolate are ancient Inca lovers. Fast-forward to a modern cookie-munching age and you've got a chocolate brownie biscuit with a deliciously fudgey texture and a kick of heat from chilli powder. Turn up the fire as your want.

Credit: China Squirrel

• makes

  30

• prep

  20 minutes

• cook

  12 minutes

• difficulty

  Easy

Ingredients

• 200 g unsalted butter, softened
• 170 g (1 cup) brown sugar
• 115 g (½ cup) caster sugar
• 2 eggs
• 300 g (2 cups) plain flour
• 60 g (⅔ cup) good-quality cocoa powder
• 1 tsp ground cinnamon
• ½ -1 tsp ground chilli powder, to taste
• ½ tsp salt
• 100 g dark chilli chocolate (chopped)

Instructions

Preheat oven to 180ºC. Line 4 baking trays with baking paper.

Place butter and sugars into a large mixing bowl, using an electric mixer, beat until creamy, about 5 minutes.

Add eggs, one at a time, beating well after each addition.

Add sifted flour, cocoa and cinnamon, chilli powder and salt. Mix until a thick dough forms.

Stir in chopped chocolate and mix well. Roll tablespoons of dough into balls and place onto lined baking trays allowing room for spreading. Use the base of a wet tablespoon to flatten the top of each cookie.

Bake for 12-14 minutes or until cookies are just firm around edges, but still a little soft in the centre. Remove from oven and allow on cool on trays.

Photography, styling and food preparation by China Squirrel.

This recipe is from Cookie Scout, our weekend cookie project. Bake with us. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.