Spicy Cherry and Chocolate Cookies
Ingredients
2 tsp TABASCO® Habanero Sauce 
1 tsp Preparation
Preheat the oven to 350 degrees F and line two large baking trays.
Melt dark chocolate and butter together in a double boiler, or in the microwave on a medium power 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 dark 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, white chocolate and cherries and mix, 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.
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You will need:
Habanero Sauce
Our hottest sauce. A fruity, jamaican style blend.
You will need:
Original Red Sauce
Our most versatile sauce. Enliven the flavor of any meal.
