Chocolate Chocolate Chile Peanut Butter Cookies
2 cups all purpose flour
2/3 cup cocoa
1 tsp baking soda
1/2 tsp kosher salt
1 cup sugar
2/3 cup brown sugar
150 grams butter
1 tsp vanilla
100 grams Lindt Chile chocolate, coarsley chopped
1 bag mini reeses, each one quartered
Preheat oven to 170C and line sheets with parchement paper.
Beat together butter and both sugars. Add eggs and vanilla an continue to beat.
In seperate bowl combine the flour, cocoa, salt and baking soda.
Add gently to the butter mixture and mix until well icorporated.
Add the chocolates and stir by hand.
Drop teaspoonful of mixture onto sheets - but make sure that they are at least 2-3 cm apart as the cookies spread.
Bake 9-11 minutes. Cookies will look soft but will be cracked.
Cool completely before removing from pan.