A big pile of spiced double chocolate chip biscuits next to a tub of ice cream is an easy way to feed a crowd
Prep:20 mins
Makes 40 cookies
225g unsalted butter, softened100g caster sugar175g dark muscovado sugar2 tsp vanilla extract2 eggs, beaten300g plain flour50g cocoa powder1 tsp baking powder1 ½ tsp cayenne pepper (less or more to taste)100g bar dark chilli chocolate, roughly chopped100g bar white chocolate, roughly chopped100g bar dark chocolate, roughly choppedvanilla ice cream
STEP 1Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate.STEP 2Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don’t melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.
