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Cooking
Extra Chocolate Chilli Cookies
· 4 servings
Chop the chocolate
Chop the chocolate roughly. If you don't try too hard to make it even, some pieces will be bigger and some smaller – and that's exactly how it should be.
Mix the dry ingredients
In a bowl, combine the flour with cocoa and baking soda. Add the chilli spice blend and sea salt.
Prepare the mixture
Whisk the eggs with the sugar until light and smooth, then add the softened butter. Fold in the dry ingredients and the chopped chocolate.
Form the chocolate dough
Bring the chocolate dough together with your hands or a wooden spoon, then chill it in the fridge for at least two hours.
Shape the cookies
Take the dough out of the fridge and pinch off pieces about the size of a ping-pong ball. Roll each piece into a ball in your palm, then flatten it into a disc about half a centimetre thick.
Bake
Place the discs on a baking tray lined with parchment paper. Bake in an oven preheated to 180°C for about 10 to 12 minutes.
Tip
Let the cookies cool on a wire rack. They'll keep for quite a while – though don't be surprised if they disappear in no time.