Mexican Hot Chocolate Cookies

1. Add the butter and both sugars to a large bowl. Mix well on a high speed with a handheld mixer, or a stand mixer with a whisk attachment, until light and fluffy, 2-3 minutes. 

2. Add the egg and vanilla and mix again on a high speed until just combined.

3. In a separate bowl whisk together the flour, cocoa powder, chilli powder, cinnamon,  bicarbonate of soda and salt. Gradually mix the dry ingredients into the wet ingredients on a slow speed. Add the milk and mix on a high speed until just combined. Add 200g of the chocolate chunks and fold in gently with a rubber spatula.

4. Chill for a minimum of 3 hours.

5. Remove from the fridge 10 minutes before rolling. Preheat the oven to 180C/160C fan. Use an ice cream scoop to help roll the cookies into 15 balls, around 50g each. Space well apart on the baking trays.

6. Bake for 11-13 minutes, or until the edges of the cookies are set. Remove from the oven and press the remaining chocolate chunks on top. Sprinkle over a little more salt, if desired.

7. Cool for 5 minutes on the baking sheet before moving to a wire rack to cool completely.