Chilli Chocolate Drop Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line a baking tray with parchment paper.

   Tip: Optional: For a crisper cookie, bake for 25 minutes.

2. 2

   In a medium bowl, whisk together flour, caster sugar, baking powder, and salt.

   Tip: Optional: Use a whisk attachment for easier mixing.

3. 3

   In a separate bowl, melt the dark chocolate in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Optional: For a chunkier cookie, add the chocolate to the mixture in its entirety.

4. 4

   In a large bowl, cream the butter and eggs until light and fluffy. Add the vanilla extract and mix well.

   Tip: Optional: Use a stand mixer for faster mixing.

5. 5

   Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.

   Tip: Optional: Use a rubber spatula to scrape down the sides of the bowl.

6. 6

   Stir in the melted chocolate, chilli flakes, and cinnamon.

   Tip: Optional: Add the cinnamon for extra spice.

7. 7

   Drop rounded spoonfuls of the dough onto the prepared baking tray, leaving 5cm of space between each cookie.

   Tip: Optional: Use a cookie scoop for uniform cookies.

8. 8

   Bake for 20 minutes, or until the edges are lightly golden.

   Tip: Optional: For a chewier cookie, bake for 15 minutes.

9. 9

   Remove from the oven and let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

   Tip: Optional: For an extra crispy cookie, bake for an additional 2-3 minutes.

10. 10

    Serve warm, or store in an airtight container for up to 3 days.

    Tip: Optional: Freeze for up to 2 months for a longer shelf life.