I felt that 3am-ish was the perfect time for me to fuck about in the kitchen and make the aforementioned cookies. This recipe makes cookies that when cool, are slightly crispy on the outside, but nice and chewy when you sink yer teeth into them.
Believe me I made more than four of these delicious little fuckers, I baked a batch of six, and left the rest of the dough in the fridge overnight just in case I need more cookies tomorrow. Obviously I’m going to need more cookies tomorrow, or else I might die. It could absolutely happen.
Pre-heat yer oven to 180°C/350°F/Gas Mark 4.
- 100g caster sugar.
- 165g muscovado sugar.
- 115g unsalted butter, or equivalent, softened.
- 1tsp salt.
- 1/2 bicarbonate of soda.
- An egg.
- 155g plain flour.
- 1tsp vanilla essence or extract.
- 100g chocolate chips – milk or dark work best with this combination.
- 1/4 tube of chilli purée – my tube was an 80g Gia brand. You can adjust this depending on how much you like chilli. I like my tastebuds, so I don’t use the whole thing obviously.
Wang the sugars and butter into a bowl, and cream thoroughly. Add the egg, vanilla, bicarbonate, and chilli purée, and combine thoroughly. Spoon in the flour and salt gradually, and finally add whichever chocolate chips you’ve chosen, making sure they’re spread properly unless you want a set of wonky cookies. I mean you might, that’s entirely up to you.
Cover the bowl, and stuff it in the fridge for thirty minutes. After the dough has chilled out for a while, take it out and spoon it onto a greased baking tray, giving each blob of dough plenty of room because these buggers like to spread. Bake for fifteen minutes.
When they’re done, allow to cool a bit before stuffing them in yer gob. I lasted about thirty seconds before I picked one up and crammed one in, because I’m an unabashed oinklet.
Insert obligatory drooling noises here. You should get about twelve cookies out of this lot.