Double Choc-Chip Chilli Cookies

makes 48

Double the flavour, double the taste!


Candied Chillies

  • 55g caster sugar
  • 60ml water
  • 3 fresh red chillies, de-seeded & finely chopped


  • 250g butter, softened
  • 1 tsp vanilla extract
  • 165g caster sugar
  • 165g brown sugar
  • 1 medium egg
  • 300g plain flour
  • 25g cocoa powder
  • 1 tsp bicarbonate of soda
  • 400g good quality dark chocolate, coarsely chopped


  1. Preheat the oven to 180°C/ 350°F, grease two oven trays and line with baking parchment.
  2. To make the candied chillies, heat the sugar and water in a small pan, stirring until the sugar dissolves. Add the chillies, boil for 2 minutes then allow to cool. Strain and discard the syrup.
  3. Beat the butter, vanilla, sugars and egg with an electric mixer until light and fluffy.
  4. Sift the flour, cocoa and bicarbonate of soda and stir into butter mixture in two batches. Stir in the chocolate and candied chillies.
  5. Spoon 24 dollops of the mixture onto each tray, keeping them about 5cm apart. Bake for about 12 minutes then allow to cool on trays.