Chocolate "Diablo" Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
These crisp yet super chewy cookies are perfect for a special Valentine's Day treat - the fresh ginger gives them a zing and freshness you don't expect in a cookie! The cayenne adds a bit of heat - and I halve the amount for the kids.
  • 1½ cups all-purpose flour, sifted
  • 1 cup cocoa powder, sifted
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp cayenne pepper (half if you are worried about spice for the kids)
  • 1 cup chocolate chips or chunks
  • 2 eggs, lightly beaten
  • 1 cup brown sugar
  • 1 cup white sugar
  • ½ cup canola oil (or oil of choice, grapeseed, sunflower, melted coconut oil)
  • 3 TBSP freshly grated ginger
  • 1 TBSP vanilla extract
  • Optional:
  • Coarse salt and/or sugar for sprinkling on top
  • Optional sugar glaze (if adding colored sprinkles)
  • Sugar glaze
  • 1 TBSP water
  • 2 TBSP powdered sugar
  • Sprinkles
  1. Preheat the oven to 375 F (190 C)
  2. Prep your baking sheet with parchment paper or a silicone baking mat.
  3. In a large bowl, sift together the dry ingredients: flour, cocoa powder, baking soda, cinnamon, and cayenne.
  4. In a medium bowl, mix the eggs, brown and white sugars, oil, ginger, and vanilla together.
  5. Add dry ingredients and stir until combined - the dough will be very sticky which is what you want - this is what makes them spread out and get nice and chewy.
  6. Gather the dough into balls about the size of a small scoop of ice cream - I always measure out my cookies, and these were about 3.25 ounces each.
  7. Bake 9-11 minutes, or until you see the cookies start to crack, you want them a bit crisp on the outside and edges, but still fudgey and chewy in the middle.
  8. While the cookies cool slightly, mix the water and powdered sugar to create your glaze. Use a pastry brush or very lightly drizzle a bit of the glaze over the top of the cookie and then sprinkle with your choice of coarse salt, or sprinkles. Let the glaze and cookies completely cool and harden before eating. Store in an airtight bag or container - and these should keep for about 3 days.
Recipe by Noms with Moms at