Spicy Chocolate and Chili Cookies - Mexican Recipe

Spicy Chocolate and Chili Cookies – Mexican Recipe

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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.

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