makes
30
prep
20 minutes
cook
12 minutes
difficulty
Easy
makes
30
serves
preparation
20
minutes
cooking
12
minutes
difficulty
Easy
level
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.
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.
