Chocolate Diablo Cookies

Recipe courtesy Any Bockner, Kaell Robinsong and Jason Sussman, Tacofino
Show: Eat St. Episode: Pierogies to Pizza
TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 12 big cookies
LEVEL: Easy

ingredients

DRY INGREDIENTS:
    WET INGREDIENTS:
    • 1 cup brown sugar
    • 1 cup white sugar
    • 1/2 cup canola oil
    • 2 eggs
    • 3 tablespoons fresh-squeezed ginger juice or fresh-grated ginger root
    • 1 tablespoon vanilla extract
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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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