Spicy Chili and Chocolate Chip Cookies
At first bite, you’ll experience the familiar taste of a chocolate cookie. But wait a few seconds, and you’ll feel the chili from the Sriracha's heat sneaking up on you.
Ingredients
- ¾ cup cup butter unsalted
- ¾ cup muscovado sugar
- ½ cup light brown sugar
- 3 large eggs
- 1 tsp vanilla essence
- 2 tbsps Sriracha Hot Chilli Sauce
- 2 cups cups all-purpose flour
- 2 tsps cinnamon
- 1 tsp cayenne pepper
- ¾ tsp baking powder
- ¼ tsp salt
- 340g bittersweet chocolate chips
Instructions
Preheat oven to 163 degrees C / 325 degrees F. (10 degrees lower for a fan oven)
Prepare baking sheets with parchment paper. (I do spray the trays and paper with Non-Stick Oil Spray for just in case they stick)
- Using an electric mixer or food processor, cream together butter and sugars until they are light and fluffy
- Add in the eggs one at a time, followed by the vanilla and sriracha hot chili sauce.
- In a separate bowl, whisk together all the dry ingredients.
- Slowly add the dry ingredients to the butter base and mix until the flour disappears. Try not to overmix the dough. Fold in the chocolate chips with a large spatula.
- Scoop heaping tablespoons portions out onto baking sheets lined with parchment paper. Give the cookies plenty of room, about 6 per sheet if your baking trays are small.
- Bake for 12 to 15 minutes until they are lightly browned around the edges. Let cool for 5-10 minutes before eating.