Piling up a bunch of chocolate chip cookies next to a container of ice cream is an easy way to feed a crowd.
Preparation: 20 minutes
Cooking: 12 minutes
material: Makes about 40 cookies
- 225g softened unsalted butter
- 100g powdered sugar
- 175g brown sugar
- 2 teaspoons vanilla essence
- 2 beaten eggs
- 300g flour
- cocoa powder 50g
- 1 teaspoon baking powder
- 1 and 1/2 teaspoons cayenne pepper (adjust according to your taste)
- 100g dark chilli chocolate (finely chopped)
- Finely chop 100g white chocolate
- 100g dark chocolate, finely chopped
- Vanilla ice cream
Preparation:
Cream the butter and sugar, then gradually add the vanilla and eggs.
In a separate bowl, mix together the flour, cocoa, a pinch of salt, baking powder, and cayenne pepper, then add all of the butter and chocolate.
Heat the oven to 180℃/160℃. Place walnut-sized spoonfuls of the mixture on a baking sheet lined with baking paper, spacing them far enough apart to prevent them from sticking.
Bake in batches for 10-12 minutes, depending on how crunchy you like your cookies.
Let cool on the baking tray for 1 minute, then transfer to a plate to cool completely.
Serve with vanilla ice cream.
