These Chilli Cookie Fudge cookies are rich, moreish and the perfect addition to a picnic, or as a gift for loved ones. You can always keep them to feast on over the course of the week too. We love them as a sweet treat after dinner, with a neat whiskey on the side. In an airtight container, they will keep for a up to a week. I make these with Whittakers Dark Ghana Chocolate, 72% cocoa solids. This can make them rather rich, so please use the chocolate that suits your taste buds. These would be equally delicious with milk chocolate through them.
Ingredients
- 60gm dark chocolate, I use Whittakers Dark Ghana
- 50gm butter, cubed and softened
- 80gm brown sugar
- 1 egg, beaten
- 1/2 tsp vanilla extract
- 1/2 cup flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- A good pinch of chilli flakes (optional if you are not a fan of chilli)
- 3 tbsp cocoa powder
- 120gm dark chocolate, chopped into pieces
Instructions
Preheat the oven to 180 degrees. Place the first lot of chocolate in a heatproof bowl over a pot of simmering water and stir until the chocolate is glossy, smooth and completely melted. Put aside.
Beat the butter and sugar until light and creamy. Add the egg and vanilla and beat until combined. Stir through the flour, baking soda, cinnamon, chilli flakes and cocoa powder. Add the melted chocolate and chopped chocolate and gently stir through. Place tablespoonfuls of the mixture on a prepared baking tray and slightly flatten. Be sure to give some space in between as they will spread.
Bake for 14 to 16 minutes, until they've puffed up, and the base will shift off the paper when pushed. Sprinkle the tops with a little sea salt and chilli flakes.
2 comments
Oh man… these look SO yummy! Can’t wait to try them. You have some amazing stuff lined up on this site, Kirsten. Thanks for sharing 🙂
Thank you Helene! It’s still a work in progress, so there will be many more things going up in the next few days!