Chilli Chocolate Cookies

Ingredients

100g Westgold Unsalted Butter

100g dark chocolate 50% 

1 cup raw caster sugar

2 eggs, beaten

1 cup flour

¼ cup cocoa     

½ cup toasted hazelnuts, chopped

1 tsp baking powder

¼ tsp salt

1 tsp vanilla

100g chilli chocolate

¼ - ½ tsp chilli flakes

Method

Melt together the butter and 50% dark chocolate on a low heat and stir until smooth. 

Stir in the sugar. Add the eggs and vanilla and stir until combined. 

Stir in the flour, cocoa, half the hazelnuts, chilli flakes & baking powder. It is a soft mixture similar to a brownie. 

Allow to cool for ½ hour at room temperature. 

Preheat the oven to 180 degrees. Line a baking tray with baking paper. Scoop out about 2 tablespoons of mixture per cookie onto the baking tray.

Poke broken chunks of chilli chocolate into the cookie and rest some on the top and sprinkle over the other half of the hazelnuts. 

Bake 180deg for 8 mins. Remove from the oven and leave to cool for 15 minutes.

Serve while still warm.

Note: We used ¼ teaspoon of chilli flakes which gives the cookies a gentle warmth, so add more or less chilli to suit your taste.  This recipe can be made the day before and kept in the fridge to cook fresh when you need them.  They are delicious eaten when still slightly warm.  Cooking them for 8 minutes will give you a soft centre, so it you like your cookies firmer, increase the cooking time by another 2-3 minutes.