Chocolate Diablo cookies
These are some of the best cookies I've ever had. Hands down. I'm in love. I was watching Eat St. on the foodnetwork the other night and saw these. It was 10 PM. I made it until about 11 PM before I was forced, yes forced, to make them. Forced by whom or what? Never mind.
They are full of chocolate, so that's always good, but with heat. And salt. You can't believe how good the salt/sugar topping makes them. Of course, not everyone likes this kind of combo, Kevin doesn't like them, he likes his chocolate cookies the old fashioned way, but if you like a little spice, or want to try something different, I think you'll love these.
Mix dry ingredients:
1.5 cups sifted all purpose flour
1 cup sifted cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cayenne pepper (or more if you like it hot!)
1 cup chocolate chips or chunks
Whisk together the wet:
1 cup brown sugar
1 cup white sugar
1/2 cup canola oil
1 tablespoon vanilla extract
3 tablespoons fresh squeezed ginger juice or fresh grated ginger root
On a greased cookie sheet press fist size cookie dough balls out and sprinkle with rock salt and sugar. Bake at 375 degrees Celsius 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.
Yield: 12 big cookies
Even Norman woke up from his slumber to come check out what was going on in the kitchen....
did you say cookies?