Tacofino’s chocolate diablo cookies

Prep 15 min
Total 40 min
Makes 12 cookies

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



1 1/2 cups
all-purpose flour
1 cup
cocoa powder, preferably Fry's
1 tsp
1/2 to 1 tsp
1 tsp
1 cup
1/2 cup
3 tbsp
grated fresh ginger, or ginger juice
1 tbsp
1 tsp
kosher salt, or granulated sugar


  • 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.

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


Calories 370
Protein 5 g
Carbohydrates 60 g
Fat 15 g
Fibre 4 g
Sodium 255 mg

Issue: May 2013

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Photo credit: Chocolate diablo cookies recipe Photo by Roberto Caruso

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