Spiced Chocolate Brownie Cookies
![Recipe uses Habanero Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/Habanero_CGI_Bottle_1000x2000-100x200.png)
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![Spiced Chocolate Brownie Cookies](https://www.tabasco.com/wp-content/uploads/2019/03/Copy-of-SPICY_COOKIE_SANDO_H_TABASCO_GLOBAL_Q2_2019_2282-2-copy-320x180.jpg 320w,https://www.tabasco.com/wp-content/uploads/2019/03/Copy-of-SPICY_COOKIE_SANDO_H_TABASCO_GLOBAL_Q2_2019_2282-2-copy-640x360.jpg 640w,https://www.tabasco.com/wp-content/uploads/2019/03/Copy-of-SPICY_COOKIE_SANDO_H_TABASCO_GLOBAL_Q2_2019_2282-2-copy-960x540.jpg 960w,https://www.tabasco.com/wp-content/uploads/2019/03/Copy-of-SPICY_COOKIE_SANDO_H_TABASCO_GLOBAL_Q2_2019_2282-2-copy-1280x720.jpg 1280w,https://www.tabasco.com/wp-content/uploads/2019/03/Copy-of-SPICY_COOKIE_SANDO_H_TABASCO_GLOBAL_Q2_2019_2282-2-copy-1600x900.jpg 1600w,https://www.tabasco.com/wp-content/uploads/2019/03/Copy-of-SPICY_COOKIE_SANDO_H_TABASCO_GLOBAL_Q2_2019_2282-2-copy-1920x1080.jpg 1920w,https://www.tabasco.com/wp-content/uploads/2019/03/Copy-of-SPICY_COOKIE_SANDO_H_TABASCO_GLOBAL_Q2_2019_2282-2-copy-2204x1240.jpg 2204w,https://www.tabasco.com/wp-content/uploads/2019/03/Copy-of-SPICY_COOKIE_SANDO_H_TABASCO_GLOBAL_Q2_2019_2282-2-copy-2524x1420.jpg 2524w)
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Chef Tip
Make the cookies even more decadent by sandwiching 2 tbsp of dulce de leche, vanilla cream cheese frosting or velvety chocolate ganache, mixed with a few dashes of TABASCO® Sauce, between two cookies.
Ingredients
![TABASCO® Habanero Pepper Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/Habanero_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/Habanero_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/Habanero_CGI_Bottle_500x1000-100x200.png 100w)
Preparation
Preheat the oven to 356° F fan or gas mark 4 and line two large baking trays.
Melt chocolate and butter together in a bain-marie, or in the microwave on a medium heat for 30 second blasts, stirring in between.
In a separate bowl, mix the flour and cocoa powder together.
Whisk the eggs and muscovado sugar for 1-2 minutes on high with an electric whisk until thickened, pale, and a ribbon trail appears in the mix when the whisk is lifted out.
Add the chocolate and butter then mix for 1 minute on high. Add TABASCO® Sauce and TABASCO® Habanero Sauce and whisk again to mix through.
Fold in flour and white chocolate chips then place dollops of the mixture on parchment lined trays with space in between for spreading.
Bake for 10-12 minutes until just baked. These should remain a little fudge-like.
Leave to cool on the tray.