Center a rack in the oven and preheat it to 325 degrees F.

Line 2 baking sheets with parchment paper.

Melt the butter and the 115 grams of chopped chocolate in a saucepan over gentle heat, stirring regularly. Remove from heat and leave to cool for a few minutes.

Beat the eggs and sugar together until smooth. (I did this on medium speed in a stand mixer with a paddle attachment, then worked on low for the rest of the mixing.)

Incorporate the butter-chocolate mixture, then the flour, baking soda, cocoa powder and salt. When the dough is smooth, incorporate the chocolate pieces and the chili.

Form the dough into golf-ball-size pieces. (I used a medium scoop with a capacity of 1 ½ tablespoons to portion the dough. I also rolled the dough between my hands to make balls as Jean does.)

Space them about 7 cm (2 ¼ inches) apart on the baking sheets.

Bake one sheet at a time. Bake for 15 minutes, leave the cookies to rest on the baking sheet for 5 minutes and then allow to cool on a rack.

Bake the second batch.

STORING: The cookies are delicious warm, but more interesting cool – that’s when you get the play between the crackle-crust and the interior. It’s also when the chili flavor perks up. Stored in a covered container, the cookies will keep for at least 3 days. They get drier and crisper, but remain wonderful.

Adapted from Jean Hwang Carrant, owner of Cookie Love, Paris