The love child of a brownie and a cookie, the best of both worlds. They come together to make the ideal textural bite – chewy, fudgy, with a kick of chilli.
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Serves
12
Flour
Baking Powder
Salt
Ground Cinnamon
Chilli Powder
Butter
Dark Chocolate
Cocoa Powder
Granulated Sugar
Light Brown Sugar
Egg
Vanilla Extract
Flaky Salt
Serves
12
Flour
Baking Powder
Salt
Ground Cinnamon
Chilli Powder
Butter
Dark Chocolate
Cocoa Powder
Granulated Sugar
Light Brown Sugar
Egg
Vanilla Extract
Flaky Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat your oven to fan 160°C. Line two baking trays with baking paper, set aside.
Step 2.
In a small bowl, add the flour, baking powder, cinnamon, chilli powder and salt. Mix together until combined, set aside.
Step 3.
Chop the chocolate into small chunks. Melt the butter in a small saucepan over medium-low heat. Once melted, stir through the cocoa powder and chocolate until fully melted. Set aside to cool down.
Step 4.
In a mixing bowl, add both sugars, vanilla extract and crack the eggs in. Whisk until the mixture doubles in volume, has gone pale and looks fluffy, 5-7 mins.
Step 5.
Whisk in the cooled chocolate mixture, then, fold in the flour until no streaks remain.
Step 6.
Working quickly, use an ice cream scoop or a tablespoon to drop 2 tbsp worth of batter per cookie onto the baking paper, using a round cookie cutter – if you've got one – to keep them in place, and making sure to leave plenty of room between each cookie. Flatten and smooth the top of each cookie slightly. Sprinkle them with flaky sea salt and bake in the oven for 10-12 mins, until the cookies are slightly domed and the exterior is shiny and has lots of cracks on them.
Step 7.
Let the cookies cool down completely before eating.
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