These cookies are my long-standing favourite. I can always find an excuse to make them. They are so flavorful and chocolatey, with a spicy, gingery kick — amazing! I first heard of these fabulous cookies from a friend that was raving about one she had tried from the Tacofino food truck in Vancouver, BC and then I happened to see them on Eat St. on the Food Network. I took that as a clear sign that I had to make them (I didn’t need much convincing) and I have been in love with them ever since!
To add more color and flavor (not that they need it) I sometimes top the cookies with sucanat (pronounced soo-ka-nat – fun to say!). It is essentially pure dried sugar cane juice, that retains all the yummy molasses flavors. These cookies are super easy to make (no creaming of butter and sugar required). They also happen to look very impressive and are topped with rock salt, giving them a salty crunch! Enjoy :)
Chocolate Diablo Cookies
Recipe from: Eat St. Yield: 12 big cookies
Preheat oven to 375 ºF.
Mix the dry ingredients:
1.5 cups sifted all purpose flour
1 cup sifted cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cayenne pepper
1 cup (heaping) chocolate chips or chunks
In a separate bowl, whisk together the wet ingredients:
1 cup brown sugar, lightly packed
1 cup white sugar
1/2 cup canola oil
2 large eggs
1 tablespoon vanilla extract
3 tablespoons fresh squeezed ginger juice or fresh grated ginger root
Mix wet + dry ingredients well.
On a greased cookie sheet flatten small-fist size cookie dough balls out a bit and sprinkle with rock salt and rock sugar. Bake at 375 ºF for approximately 10-11 minutes or until the cookies start to crack. They should be nice and fudgy in the middle! Don’t over cook them.