Ingredients
Scale
- 10.5 oz. (300g) bittersweet chocolate (about 60%), chopped
- 1.7 oz. (50g) butter
- 1 cup (130g) all-purpose flour
- 1/2 tsp. baking powder
- 1 tbsp. cocoa powder
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 2 large eggs
- 1/2 cup (100g) sugar
- 2–4 (medium hot) fresh red chili, finely chopped
Instructions
- Preheat the oven to 350°F (180°C). Line two baking sheets with baking parchment and set aside. Chop the chili finely and set aside. I used 2 small ones and the heat was fine – use more if you are adventurous ;)
- Chop the chocolate coarsely, keep about 1/3 of it for later and melt the rest with the butter in the microwave carefully (make sure the bowl is microwave-safe) – you should get a nice and thick chocolate sauce. Set aside to cool down a bit.
- Combine the flour, baking powder, cocoa, cinnamon and salt in a small bowl and set aside. In a large bowl mix eggs and sugar on high speed until light and fluffy – takes about 2-3 minutes. Add the melted chocolate and mix in well. Add the flour-mixture and mix until just combined. Do not over-mix. Fold in the chopped chocolate and chili. The dough will be quite soft. Take a spoon or cookie scoop to place 14-16 portions of dough on the baking sheets – leave enough space in between. Bake for 10-12 minutes – the edges should be baked, but the center can still be a bit soft. Take out of the oven and let cool down on the baking sheets for some time, then transfer to a cooling rack and let cool down completely.
Notes
- Enjoy baking!