Double Chocolate Chili Brownie Cookies
Warning: These are hot! I mean it when I say keep a glass of milk nearby. You’ll need a sip for every bite, if your chili powder is anything as hot as ours.
Recipe adapted from Smitten Kitchen
Makes 20 cookies
1 1/2 cups plain white flour
1 cup good quality Dutch-process cocoa
3/4 tsp baking soda
3/4 tsp baking powder
1 tsp chili powder (or 1/2 if using hot)
1 cup brown sugar, packed
3/4 cup granulated sugar
3/4 cup butter, room temperature
2 tsp vanilla extract
200g Lindt Dark Chili chocolate, chopped into chunks
1. Sift dry ingredients, except sugars, together into a bowl.
2. Beat butter until fluffy, add sugars and beat again until smooth and fluffy (about 5 minutes each time).
3. Add eggs one at a time, fully incorporating them before the next. Beat in vanilla.
4. Add dry ingredients to the butter mixture and mix well, or beat on a low setting.
5. Stir in the chocolate chunks.
Press plastic wrap onto the surface of the dough and refrigerate for 24 hours. This is a prime example of a deal breaker. Of course I skipped this (who makes cookies unless they want one NOW?) and there was no damage.
7. Preheat oven to 180°C. Scoop out dough into golf ball sized balls and bake for 15-17 minutes. Do not overcook – the bottoms burn easily!
8. Remove from oven, set on cooling rack for 15 minutes. Watch for oozing chocolate when you bite in – and keep a glass of milk nearby!