I don’t have words for today, I’m still assessing the situation & trying to figure out what exactly it all means. Cryptic, I know.
I do know this though, there was a surprising amount of sunshine & heat on what was predicted to be another gloomy London day. That in & of itself calls for something a little special.
So, I come bringing the heat as well…. so to speak. Do you like a bit of chili with your chocolate? Have you tried the two together? Do it. Make these gluten-free chili chocolate cookies with white chocolate chunks.
That’s it, I’m out, that’s all you get. Sorry.
– 110 unsalted butter, room temp
– 90g dark brown sugar
– 110g sugar
– 1 egg
– 3 tbs chili extract (start with 1 tsp if store bought & add more to taste)
– 1 tsp vanilla extract
– 230g gluten-free cookie flour blend
– 0.5 tsp salt
– 50g cacao
– 0.5 tsp baking powder
– 150g white chocolate, chopped
1. pre-heat the oven to 175C.
2. combine the sugars & butter together in a large bowl & beat with a hand held mixer for two to three minutes until light & fluffy. Add in the egg & beat until incorporated & the mixture has once again become light in colour. Add in the extracts & beat to incorporate.
3. in a separate bowl, combine the flour, cocoa, baking powder & salt. Either whisk or beat the mixture to blend the ingredients. Add the dry ingredients to the wet mix & fold in, do not over mix. Here would be a good point to taste test to see if there is enough chili. Lastly, fold in the white chocolate, again, be careful not to over mix.
4. roll the dough out into 12 balls, roughly the size of a ping-pong ball. Spread out on a baking sheet lined with parchment & bake for 12 minutes. Allow to cool slightly before eating.
5. the cookies can be stored in an airtight container for up to a week. Or the cookie dough can be stored in the freezer unbaked for up to a month. Remember to bring to room temperature before baking.