Photography: Tracie Heasman

100g butter
150g dark chocolate (I used Whittakers 50% and it was 26 squares)
1 cup brown sugar
½ cup sugar
2 tsp vanilla extract
2 eggs
1 cup self raising flour
½ cup cocoa powder (I splashed out and used Varohna)
1 tbsp cinnamon
1 tsp chilli powder
¼ tsp ground cardamom
¼ tsp cayenne pepper
1 cup dark chocolate chips

Melt the butter and chocolate together, either over a double boiler or carefully in the microwave (approximately 1 minute then stir until completely melted). Allow to cool.
While the chocolate mixture is cooling, beat the sugars, vanilla and eggs. Pour in the cooled chocolate and mix well. Fold in the remaining ingredients.
Place tablespoonsful of dough on a lined baking tray, ensuring plenty of room between each cookie to allow for them to spread. I got eight per tray.
Bake each tray for around 14 minutes at 180°C. Serve warm with a glass of milk or sandwich between a scoop of ice cream.

 

Mexican Choc Chilli2

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