folded Spicy Chili Chocolate Cookies towel
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Spicy Chili Chocolate Cookies towel with ingredients
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Spicy Chili Chocolate Cookies
tea towel with baking recipe
16 $
The Spicy Chili Chocolate Cookies tea towel is a brand new type of tea towels that allow you to bake directly on them. They have a spot for each ingredient and the recipe broken down into easy steps.

The collection is screen printed and made out of high quality cotton. Use it as a pop of colour in your kitchen or make it the perfect gift for a stylish baker or enthusiastic little kitchen helper.

The towels are designed in Copenhagen, Denmark and printed in the United Kingdom.


DETAILS
  • - 100% heavyweight cotton
  • - hemmed on all sides
  • - approximately 78x48 cm (38.75x19 in.)
  • - designed in Denmark
  • - screen printed in the United Kingdom
Quantity:

RECIPE

Spicy Chili Chocolate Cookies
yields about 24 cookies

225g - 2 cups chocolate (roughly chopped) - separated
110g - 0.5 cup unsalted butter
200g - 1 cup light brown sugar
100g - 0.5 cup sugar
2 eggs
2 tsp vanilla extract
125g - 1 cup flour
60g - 0.5 cup unsweetened cocoa powder
0.5 tsp baking soda
2.5 tsp cinnamon
1 tsp chili powder
0.25 tsp cayenne pepper
0.5 tsp salt

Place 115g (1 cup) of chocolate and the butter in a heatproof bowl over a saucepan of simmering water. Be careful not to let the base of the bowl touch the water.
Heat until melted and smooth.
Remove from the heat and let cool until it reaches room temperature.
In a big bowl, mix the sugars, eggs and vanilla extract on low speed, until well mixed.
Add the chocolate and butter mix, and mix until well incorporated.
Add the flour, baking soda, cinnamon, chili, cayenne pepper and salt to the chocolate mixture. Mix on low speed until just combined.
Fold in the rest of the chocolate (110g - 1 cup) and mix until evenly distributed.
Cover the dough with plastic wrap and place in the refrigerator for 4 to 6 hours.
Preheat oven to 175°C - 350°F - Gas Mark 4.
Scoop six 80g - 2.75oz balls of cookie dough at a time on a baking tray lined with baking paper.
Bake for 15 minutes, until puffy but still soft.
Transfer to a wire rack and let cool for 10 minutes.


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