Chocolate sriracha cookies

Its time to spice up your life with sriracha double chocolate cookies (a.k.a. my new one true love) quick and simple to make and sure to make your drab Sunday more exciting. No more sitting in bed hiding under the covers thinking “oh god, tis’ Monday tomorrow” fire into action with, or you know…. like….. sit in bed with cookies and forget about everything else….
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Ingredients:
1/2 cup soft dark brown sugar
1/2 cup unrefined golden granulated sugar
1/2 cup rapeseed oil
3 tbsp mild sriracha
1 1/3 cup plain white flour
1/3 cup cocoa powder
1 tbsp cornflour
1 tsp baking soda
pinch o’ salt
1/2 cup dark chocolate chips
1-3 tbsp almond milk
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Method:
Preheat the oven to 180c/350f and line a cookie sheet with parchment paper. Cream together the oil, brown sugar and golden sugar, then stir in the sriracha. Sift in the flour, cocoa powder, add the salt, cornflour and baking soda. Stir to combine before stirring through the chocolate chips, the mix will be a little crumbly now so add the almond milk a little at a time, stir, and more almond milk until you have a pliable dough. Divide the dough into 12 separate pieces and roll each piece into a ball. Squash the balls of dough carefully into little discs and space evenly on a cookie sheet, leaving space for the cookies to spread out during baking on the sheet pan. Bake for about 10-12 minutes until the tops have cracked a little, cool for five minutes or so on the tray, before transferring cookies to a wire rack to cool completely.

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21 thoughts on “Chocolate sriracha cookies

  1. Recovered from mofo yet? We are busy in the veggie garden today. I might whip a batch of these up this morning to reward us for a job well done in advance. These would go just as well with coffee as with tea, cheers Alex :)

      • Weeds sadly as it hasn’t stopped raining BUT we sunk the last 4 poles for our tennis court sized fully enclosed veggie garden and I am starting to get excited by the possibilities to garden without having to perform complex yoga moves to get into fort knox any more :).

  2. These look quite yummy. When you say cornflour, would that be the stuff we call cornstarch…or something different? Thanks!

  3. Hi, I’m interested in trying this recipe, but I’m having trouble finding “mild” sriracha to use for it. Would the recipe still work with regular sriracha, perhaps if I just added slightly less of it? Or could you possibly please recommend a brand that makes the milder version? Thanks very much! :)

  4. Awesome recipe, going to try it out soon. Just wanted to let you know though, that you’ve got quite a typo on the oil it says “rapeseed oil” instead of “grape seed oil”, just wanted to let you know.

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