Spiced Chocolate Brownie Cookies
Chef Tip
Make the cookies even more decadent by sandwiching 2 tbsp of dulce de leche, vanilla cream cheese frosting or velvety chocolate ganache, mixed with a few dashes of TABASCO® Sauce, between two cookies.
Ingredients
Preparation
Preheat the oven to 356° F fan or gas mark 4 and line two large baking trays.
Melt chocolate and butter together in a bain-marie, or in the microwave on a medium heat for 30 second blasts, stirring in between.
In a separate bowl, mix the flour and cocoa powder together.
Whisk the eggs and muscovado sugar for 1-2 minutes on high with an electric whisk until thickened, pale, and a ribbon trail appears in the mix when the whisk is lifted out.
Add the chocolate and butter then mix for 1 minute on high. Add TABASCO® Sauce and TABASCO® Habanero Sauce and whisk again to mix through.
Fold in flour and white chocolate chips then place dollops of the mixture on parchment lined trays with space in between for spreading.
Bake for 10-12 minutes until just baked. These should remain a little fudge-like.
Leave to cool on the tray.