Tacofino's chocolate diablo cookies

422

PREP TIME

15 min

TOTAL TIME

40 min

Makes

12 cookies

Tacofino's chocolate diablo cookies

Chocolate diablo cookies recipe Photo by Roberto Caruso

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


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
  • 2 eggs
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 3 tbsp grated fresh ginger , or ginger juice
  • 1 tbsp vanilla
  • 1 tsp kosher salt , or granulated sugar

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
  • 5 g,
  • Carbohydrates
  • 60 g,
  • Fat
  • 15 g,
  • Fibre
  • 4 g,
  • Sodium
  • 255 mg.

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