Chilli Chocolate Thumbprint Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF) and line a baking sheet with parchment paper.

   Tip: Use parchment paper to ensure easy cookie removal.

2. 2

   In a medium-sized bowl, whisk together flour, baking soda, and salt. Set aside.

   Tip: Whisk dry ingredients before adding wet ingredients for best results.

3. 3

   In a large bowl, cream together butter and sugars until light and fluffy.

   Tip: Use electric mixer to cream butter and sugars until smooth.

4. 4

   Beat in eggs one at a time, followed by chilli flakes and cocoa powder.

   Tip: Add wet ingredients gradually to prevent mixing too much.

5. 5

   Gradually mix in flour mixture until just combined, being careful not to overmix.

   Tip: Mix until just combined to avoid tough cookies.

6. 6

   Stir in chocolate chips and optional chopped nuts or espresso powder (if using).

   Tip: Add chocolate chips and nuts towards the end to maintain their texture.

7. 7

   Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving about 2 inches of space between each cookie.

   Tip: Use a cookie scoop to ensure uniform cookie size.

8. 8

   Bake for 12-15 minutes or until edges are lightly golden.

   Tip: Bake until edges are set, but centers are still slightly soft.

9. 9

   Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

   Tip: Let cookies cool completely to ensure best texture.