Chilli Cookies

A healthy and nutritious variation on an old classic.  The recipe is for two serves which is three ravioli each. Just double or treble the ingredients depending on how many you need to feed or how hungry you are.

Ingredients

• 3 tbls olive oil
  
• 225g unsalted butter, softened
• 100g caster sugar
• 175g dark muscovado sugar
• 2 tsp vanilla extract
• 2 eggs, lightly beaten
• 300g plain flour
• 50g cocoa powder
• 1 tsp baking powder
• 1½ tsp cayenne pepper (less or more to taste)
• 100g bar dark chilli chocolate, roughly chopped
  
• 100g bar white chocolate, roughly chopped
• 100g bar dark chocolate, roughly chopped
• vanilla ice cream

1: Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate.
2: Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don’t melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.