These cookies are a happy-maker at the best and the worst of times; with just a hint of cayenne and cinnamon cutting the chocolaty gooeyness they are the perfect, between, during, after, just before anytime treat.
Spiced chocolate chip cookies
Ingredients: (makes 20)
125g butter (at room temp)
150g sugar
1 egg
1/2 tsp Robertsons cinnamon
1/2 tsp Robertsons cayenne pepper
150g Flour
Pinch of salt
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
80g chopped white chocolate
80g chopped dark chocolate
Method:
Preheat the oven to 180 degrees Celsius.
Grease and line 2 large baking trays.
Beat the butter and sugar with an electric beater until light and thick, add the egg and vanilla and beat until combined.
Sift the dry ingredients.
Add the dry ingredients as well as the chocolate and fold together until you have a thick cookie dough.
Spoon dollops of the cookie dough into your palms, roll into balls about the size of large marbles and place on the baking sheets at least 5 centimetres apart as they will spread as they bake. Bake in the oven for 8-9 minutes - they should still be slightly gooey in the middle when you take them out of the oven. Allow to cool slightly before taking off the baking paper transferring to a wire wrack to cool completely.
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