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.

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( 98 ratings )

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

Chocolate diablo cookies recipe
Photo by Roberto Caruso


  • 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.


  • 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)

60 g
15 g
255 mg

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