Chocolate Diablo Cookies

Recipe courtesy Any Bockner, Kaell Robinsong and Jason Sussman, Tacofino
Show: Eat Street Episode: Pierogies to Pizza

Photo: Chocolate Diablo Cookies

Rated: 5 stars out of 5Rate it!Read 6 reviews

TOTAL TIME:30 min
Prep:20 min
Inactive Prep:--
Cook:10 min
 
YIELD:12 big cookies
LEVEL:Easy

Ingredients

DRY INGREDIENTS:
  • 1 1/2 cups sifted all-purpose flour
  • 1 cup sifted cocoa powder
  • 1 teaspoon baking soda
WET INGREDIENTS:

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Directions

For the dry ingredients: Mix together the sifted flour, cocoa powder, baking soda, cinnamon and pepper in a large bowl. Stir in the chocolate chips.

For the wet ingredients: In another bowl, whisk together the brown sugar, white sugar, canola oil, eggs, ginger juice and vanilla.

Add the wet ingredients to the dry ingredients and stir to combine.

Preheat the oven to 375 degrees F. On a greased cookie sheet, press fist-size cookie dough balls out and sprinkle with rock salt and sugar. Bake the cookies for approximately 11 minutes or until the cookies start to crack. They should be nice and fudgy in the middle! This recipe should make 12 BIG cookies or many more small ones.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Newest Ratings and Reviews

Read all 6 reviews

  • on April 04, 2012

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    I made these for a dog show I attended this past weekend. The cookies were long gone before lunch was even served. I increased the cayenne to 1 1/2 tsp and thought it was perfect. Making it again for a church home group this evening.

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  • on November 04, 2011

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    The recipe needs to rest 5 minutes before putting it on the cookie sheet as another reviewer stated. I found the freshly grated ginger overwhelmed the other favors of cayenne and cinnamon. I used a tablespoon for scooping. The cookies really do spread a lot, so give plenty of room between each on the cookie sheet...at least 3 inches.

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  • on September 14, 2011

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    yumm these are a must for spicy chocolate lovers. i couldn't imagine biting into rock salt so i used coarse sea salt instead and opted for juice of ginger. the cookies spread so don't be too shy with the sugar and salt. i used a #24 scoop making 22 cookies that spread to 3 1/2 in ( very rich so i don't think i would want a larger size. the batter was a bit loose so just wait 5 mins and it firmed up enough to hold shape without adding additional flour. if your concerned that its too much heat for a group i would use 1 1/2 T ginger juice and 1/2 tsp cayenne.

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