225g softened butter
100g caster sugar
175g dark muscovado sugar
300g plain flour
50g cocoa powder
1 tsp baking powder
1½ tsp cayenne pepper
½ red chilli pepper
100g dark chocolate
100g milk chocolate
Pre-heat oven to 180°C/350°F/Gas mark 4.
Beat the butter and sugars together – muscovado sugar has a tendency to clump into lumps – make sure you break it up thoroughly before you add the butter as it is a much messier job to do it later.
Mix in the eggs.
Sift together the flour, cocoa, a pinch of salt, baking powder and cayenne pepper then mix them into the sugar/butter mix. This will form a thick mix – more like a dough than a batter.
Finely chop the chilli pepper and roughly chop the chocolate. Add both to the cookie mix and stir through until evenly distributed. You can buy chocolate chips instead if you prefer.
Take dessert spoonfuls of the mixture into your hand and lightly roll into a ball.
Place, well spaced, on baking sheets lined with baking parchment.
Bake in batches in the centre of the oven for 10-12 mins. Leave to cool on the baking sheets for a minute or two before removing to a cool flate surface (a plate or worktop) to cool completely. Don’t place on a cooling rack as these cookies are a bit soft when warm and will break up easily.