Treat some friends to a batch of tasty chocolate cookies
RECIPE DETAILS
To make the candied chillies
Stir sugar and water in a small saucepan over heat until sugar dissolves. Add chilli and boil for 2 minutes, cool, strain and discard syrup.
To make the cookies
Beat the butter until smooth and creamy, then beat in the sugars until combined, the mixture will look granular. Gradually beat in the egg mixture until incorporated.
Beat the eggs and vanilla lightly with a fork, sprinkle the coffee powder over to dissolve, and set aside.
Sift together the flour, cocoa, baking powder and salt in a medium bowl and set aside.
Melt the chocolate in a medium heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth; remove from the heat.
Add the chocolate in a steady stream and beat until combined. Add the dry ingredients, chopped mixed chocolate and candied chillies and mix until just combined – do not over beat. Cover and leave to stand at room temperature until consistency is scoopable and fudge like, about 30 minutes.
Heat the oven to 180°C and line two baking sheets with parchment. Spoon the dough onto the parchment leaving about 4 cm (1½ inches) between each ice cream scoop sized ball. Bake until the edges of the cookies have just begun to set but the centres are still very soft (about 10 minutes). Cool on the baking sheet for about 10 minutes then slide onto a wire rack to cool to room temperature.
