Chocolate Cayenne Cookies Uk

Chocolate Cayenne Cookies Fresh April Flours

WEBDec 1, 2016 · In a medium bowl, whisk together flour, cocoa, baking soda, salt, cayenne pepper, cinnamon, and nutmeg. Set aside. In a large bowl …

Rating: 5/5(3)
1. In a medium bowl, whisk together flour, cocoa, baking soda, salt, cayenne pepper, cinnamon, and nutmeg. Set aside.
2. In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the egg and vanilla, and beat again until combined.
3. With the mixer on low, slowly add flour mixture and beat until just combined. Add the chocolate chunks and continue mixing until evenly dispersed. Cover dough and refrigerate for at least 1 hour and up to 3 days.
4. When you are ready to bake the cookies, line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Preheat oven to 350ºF.
5. Using a stand mixer, cream the low-fat spread, caster sugar and light brown soft sugar in a large mixing bowl until smooth and thick. Beat in the egg and vanilla extract, then sift in the flour and a large pinch of salt and mix until just combined. Stir in the chopped chocolate. Cover and chill for 3 hours.
6. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line two baking sheets with baking paper. Form the mixture into 16 walnut-sized balls and put them on the sheets, leaving plenty of room for the cookies to spread. Use the back of a wet spoon to flatten the tops of the cookies slightly, then bake for 10-12 minutes or until golden at the edges.
7. Leave the cookies on the baking tray for 5 minutes to firm up, then transfer to a wire rack to cool completely.

Preview

See Also:

Show details