I needed a cookie recipe which I found on the Guardian website (link at bottom of recipe) and amended the recipe to incorporate chilli flakes.
The idea behind the chilli flakes is to provide this comforting warmth to go with the dark chocolate and the salt is to counteract the any bitterness from the dark chocolate.
The recipe is a winner with my family and will be doing it again.
120g salted butter, at room temperature
75g light brown sugar
75g granulated sugar
1 egg
240g plain flour
½ tsp bicarbonate of soda
100g dark chocolate (70%), roughly chopped
1 tbsp dark cocoa powder
1 1/2 Chilli Flakes
Sea salt flakes (optional)
1. Using a wooden spoon, or (even better) a food mixer, beat together the butter and sugars until just combined. Add the egg, and beat in well.
2. Sift together the flour, bicarbonate of Soda and cocoa powder, then use a spoon to add to the mixture, stirring until it just comes together into a dough. Fold in the chocolate pieces.
Optional step: chill overnight, or for up to 72 hours.
3. Preheat the oven to 180C. Line two baking trays with greaseproof paper, and divide the mixture into golf-ball sized rounds, spacing them well apart. Bake for about 15 to 18 minutes.
4. Sprinkle lightly with sea salt if using, and allow to cool on the tray for a couple of minutes, before moving to a wire rack to cool completely – or scoffing immediately.
The recipe is based on one listed on here:
https://www.theguardian.com/lifeandstyle/wordofmouth/2012/apr/25/how-to-cook-perfect-chocolate-chip-cookies
noseywose 