225g unsalted lactose free butter, softened
100g caster sugar
175g dark muscovado sugar
2 tsp vanilla extract
2 eggs, beaten
300g gluten free plain flour
50g cocoa powder
1 tsp gluten free baking powder
1 red chili, finely chopped (remove seeds)
200g bar lactose/dairy free dark chocolate, roughly chopped
Beat the lactose free butter and sugars together, then gradually mix in the vanilla and eggs.
In another bowl, combine the gluten free flour, cocoa, a pinch of salt, gluten free baking powder and chili, then mix these into the lactose free butter and fold in the lactose/dairy free chocolate.
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.
Recipe adapted from: Good Food