Tacofino’s chocolate diablo cookies

Kaeli Robinsong is behind the B.C. Tacofino truck – bringing Baja-style tacos and sweet treats to the West Coast.

0 Premium content image

( 98 ratings )

Preparation time:
15 minutes
Total time:
40 minutes
Makes:
12 cookies
Chocolate diablo cookies recipe Photo by Roberto Caruso

Chocolate diablo cookies recipe
Photo by Roberto Caruso

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup cocoa powder, preferably Fry’s
  • 1 tsp baking soda
  • 1/2 to 1 tsp cayenne pepper
  • 1 tsp cinnamon
  • 1 cup chocolate chips or chunks
  • 2 eggs
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 3 tbsp ginger juice or grated fresh ginger
  • 1 tbsp vanilla
  • 1 tsp kosher salt or granulated sugar

Why we love it: The tickle of Mexican cayenne, which makes these delectable cookies especially addictive.

Instructions

  • Preheat oven to 375F. Lightly spray 2 baking sheets with oil.
  • Sift flour with cocoa powder, baking soda, cayenne and cinnamon in a large bowl. Stir in chocolate chips.
  • Whisk eggs in a medium bowl. Whisk in both sugars, oil, ginger juice and vanilla. Stir into flour mixture until combined.
  • Using a 1/4 cup measure, scoop 6 portions of dough onto each baking sheet. Flatten cookies slightly with the bottom of the measuring cup. Sprinkle dough with salt or sugar.
  • Bake 1 pan at a time in centre of oven until cookies start to crack, 11 to 13 min. They should still be fudgy in the middle. Cool on racks.

Nutrition (per cookie)

calories
370 
protein
g
carbohydrates
60 g
fat
15 g
fibre
g
sodium
255 mg

Leave a comment

Your email address will not be published. Required fields are marked *