Salted ‘n’ spiced chocolate cookies

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Salted spiced cookies Easy Food

Makes 8


190g plain flour
90g cocoa powder
1 tsp bicarbonate of soda
½ tsp cayenne pepper
½ tsp cinnamon
120g dark chocolate chips
2 large eggs
200g brown sugar
200g white sugar
120ml rapeseed oil
3 tbsp fresh ginger, peeled and grated
1 tsp vanilla extract
Sea salt


  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.

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.