Serving dessert couldn’t be any easier than putting a big pile of these chilli chocolate cookies in the middle of the table with a tub of ice cream on the side. If there will be kids at the party, you might want to make two batches – swap the chilli chocolate for dark and leave the cayenne pepper out of one batch.
225g/8oz unsalted butter, softened
100g/4oz caster sugar
175g/6oz dark muscovado sugar
2 tsp vanilla extract
2 eggs, beaten
300g/11oz plain flour
50g/2oz cocoa powder
1 tsp baking powder
1½ tsp cayenne pepper (less or more to taste)
100g bar dark chilli chocolate, roughly chopped
100g bar white chocolate, roughly chopped
100g bar dark chocolate, roughly chopped
vanilla ice cream, to serve
Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate.
Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don’t melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.