By Seatonfire Chilli & Chocolate.

175g self-raising flour
75g soft light brown sugar
100g butter
1 tablespoon golden syrup
2 tablespoon milk
100g Seatonfire's 5% Belgian coverture chocolate chips
Pinch of chilli (if you want a warm kick).

Preheat oven to fan 160°C, conventional 180°C.
Grease 2 baking trays.
In a bowl, cream sugar, butter and syrup together until light and fluffy.
Stir in flour, milk and chocolate chips.
Place spoonfuls of mixture onto the baking trays, spaced well apart to allow mixture to spread. Flatten slightly.
Bake for 18-20 minutes until golden.
Leave to cool for a couple of minutes and then place cookies on a cooling rack to cool completely.