Makes 8
adjust servings:

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  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5. Line a large baking tray with parchment paper or a silicone mat.
  2. Sift the flour, cocoa powder, bicarbonate of soda, cayenne pepper and cinnamon into a large bowl. Stir in the chocolate chips.
  3. In another bowl, whisk the eggs. Add both of the sugars, the rapeseed oil, grated ginger and vanilla. Stir gently to combine.
  4. Slowly add the wet mix to the dry one (flour cocoa mixture) until it comes together into a dry cookie dough.
  5. Form golf-ball-sized balls of the dough and place them onto the prepared baking tray. Use your thumb to press each one down a little in the centre, then sprinkle in a small pinch of sea salt.
  6. Bake for 10-12 minutes until they start to crack but the centres are still fudgy. Allow to cool on a wire rack for at least 10-15 minutes before eating.

Nutrition Facts

Per cookie: 542kcals, 21.8g fat (5.5g saturated), 85.9g carbs, 57.7g sugars, 7.6g protein, 5.1g fibre, 0.258g sodium

TOP TIP:
These cookies make the best ice-cream sandwiches! We recommend using good-quality vanilla or salted caramel ice cream.

Biscuits & cookiesPicnicSweet thingsChocolateSpecial OccasionsAfternoon teaBakingVegetarian

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