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These Double Chocolate Chip Cookies (Diablo Cookies) are soft and fudgy on the inside, yet crispy & crackly on the outside. Infused with warming spices of cayenne, cinnamon, and fresh ginger- they are a chocolate lover’s dream come true.
I have a confession: cookie season started a little early in our house this year! A friend introduced me to these delicious cookies called Diablo Cookies, originating from Tacofino (a Mexican taco truck in Tofino, BC), and I’ve been a little obsessed ever since! They are deliciously dark and spicy from the addition of cayenne, but the warming effects of ginger and cinnamon round them out so nicely. To me, the texture of this cookie is absolute perfection- a fudgy dark center with a crisp, crackly exterior, they are dangerously addicting.
Why You’ll Love These Cookies!
- A delicious hint of spice! These rich cookies are made with a touch of cayenne pepper. When paired with warm spices like ginger and cinnamon, the overall flavor is subtly spicy—and unbelievably satisfying!
- Absolute perfect texture. The cookies are rich and fudgy on the inside with a crackly exterior that fulfills that craving for something both crispy and chewy.
- Made with simple pantry ingredients. This recipe calls for simple pantry staples, like sugar, vanilla, cocoa powder, and flour. You’ll likely already have most of the ingredients on hand!
- Easy to make, one-bowl recipe. Using a hand or stand mixer, simply whisk the ingredients together in one bowl and spoon the dough onto a baking sheet. A delicious and impressive cookie recipe that’s so simple to make!
- Indulgently fudgy! There’s nothing better than chocolate dough and chocolate chips. This fudgy dough is made with rich, dark cocoa powder. If you love chocolate, then these cookies will be your next sweet addiction—you’ve been warned!
- Large eggs: A binder in the cookie dough, essential for holding everything together!
- Brown sugar: Adds moisture to the cookies and helps to create a soft and chewy texture. It also adds a hint of caramel flavor.
- Cane sugar: Contributes to the sweetness of the cookies and helps to create a crisp exterior.
- Olive oil, avocado oil, or coconut oil (melted): Adds moisture and richness to the cookies, resulting in a tender texture.
- Vanilla: Enhances the overall flavor of the cookies and adds a sweet floral note.
- Ginger: Fresh ginger adds a warm and spicy flavor to the cookies. It also helps to create a unique depth of flavor. Use finely grated fresh ginger, ginger paste, or sub 1 tablespoon ground ginger powder. Ginger Paste is a godsend here!
- Cinnamon: Adds warmth and sweetness to the cookies. It pairs well with the chocolate and other spices, adding depth to the overall flavor.
- Cayenne pepper: Adds a subtle heat to the cookies, providing a spicy kick that balances the sweetness of the chocolate.
- Salt: Enhances the flavors in the cookies and helps to balance the sweetness. It also contributes to the overall texture by strengthening the dough structure.
- Baking soda: Acts as a leavening agent, helping the cookies rise and become light and tender.
- Dark unsweetened cocoa powder: Gives the cookies their rich chocolate taste and dark color. It contributes to the fudgy texture of the cookies. Use natural cocoa powder, organic if possible!
- AP flour: All-purpose flour provides structure to the cookies. Proper measuring ensures the right balance of flour to liquid ingredients for the desired texture.
- Dark chocolate chunks or chips: The dark chocolate adds pockets of intense chocolate flavor and texture to the cookies. They melt and create a gooey interior!
- Flaked Salt or Demerara Sugar for Sprinkling: This is an optional addition that adds a touch of visual appeal and a contrasting texture to the cookies. Flaked salt provides a savory-sweet balance, while demerara sugar adds a crunchy caramel-like texture. You can also add both. 🙂
How to Make Double Chocolate Chip Cookies
Preheat the oven to 375F.
In a large bowl, or the bowl of a stand mixer, whisk the eggs, both sugars, vanilla extract and oil until well combined. Add the ginger paste, cinnamon, cayenne pepper, salt and whisk again.
Whisk in the cocoa powder until smooth. Gradually incorporate the baking soda and flour.
Once combined, fold in the chocolate chips.
Line two cookie sheets with parchment (or use a Silpat) and spoon ping-pong-sized balls, 3 inches apart. You can use a cookie scoop to make this easier! Sprinkle with your choice of flaky sea salt or Demerara Sugar (or some of each, or a mix of both!). You should have roughly 28 cookies.
Bake on the middle rack 9-10 minutes- and check- if cookies have not spread, firmly wack the tray down hard on the oven rack to start the spread. They should spread & crackle. Continue baking for a couple more minutes (11-13 minutes total). They should still be fudgy in the center, and crispy on the outside with a distinct crackle.
Remove from the oven, cool on a wire rack, and enjoy!
- Use room-temperature eggs. Room-temperature eggs mix more evenly! Place them in a bowl of warm water to speed up this process.
- Soft Brown Sugar: If your brown sugar is hard, place it in a bowl with a damp paper towel over top. Microwave for 20 seconds.
- Use parchment paper or a Silpat. For the absolute best texture avoid placing the cookies directly onto the baking sheet. They may get too crispy on the bottom and can stick to the pan.
- Spoon the dough into a ping-pong-sized balls; and space them 3 inches apart. If your dough feels very thick, use wet hands to roll it into balls. You can also use an icecream scoop ( 2-3 tablespoon).
- Freeze the cookie dough balls. Once the cookies are formed into balls of dough, you can freeze them. Place them in a freezer bag in one layer for up to 3 months. When a chocolate craving hits, simply remove a few cookies and bake. You won’t need to thaw them, just bake for an additional minute than what is listed.
- Initiate the spread! If the cookies have not started to spread after 9-10 minutes, firmly whack the cookie sheet on the oven rack a couple of times to help initiate the spread.
- Use these cookies for ice cream sandwiches! These cookies make the perfect outer layers for an ice cream sandwich. We love classic vanilla ice cream, but if you really love rich chocolate, use chocolate ice cream. Or, get creative with something more unique!
Not at all, though it does make it quicker and easier. You can absolutely mix the dough by hand in one bowl.
The cookies should take around 11-13 minutes total to bake. You can check them for doneness by gently tapping the outer edge of the cookie to see if it is set. Be careful because it will be very hot. The centers will look soft, and that is okay!
Be sure to measure the ingredients carefully! Too much sugar and not enough flour can result in overly flat cookies. Expired baking soda can lead to flat cookies as well. You also want to be sure to use a silicone mat or parchment paper for even baking.
Be careful not to over-bake or over-mix the dough once the flour is added. Doing so can create excess gluten, resulting in tough cookies.
A mixture of both brown sugar and cane sugar results in luxuriously soft, chewy cookies. Cane sugar results in crispy cookies, but the addition of moist brown sugar achieves the perfect texture.
If you prefer to use something other than chocolate chunks or dark or semi-sweet chocolate chips, you can use other types of “chips” like peanut butter chips or white chocolate chips. You can also chop up your favorite type of chocolate bar and stir it in. Nuts like walnuts, hazelnuts, or peanuts also make great additions.
These can be made with a gluten-free flour blend like Bob’s Red Mill.
Though I haven’t tried this, I believe you can replace the eggs with 2 “flax eggs”, and keep everything else the same (1 tablespoon of ground flax mixed 3 tablespoons of water x 2)
Storage & Freezing
Store these cookies in an airtight container at room temperature for 4 days. You can also refrigerate them in a sealed container for up to 2 weeks. To freeze the cookies, make sure they are cooled to room temperature first. Then wrap them tightly in plastic wrap and store them for up to 6 months.
I hope you enjoy this rich and decadent new recipe! Let me know what you think of these Double Chocolate Chip Cookies in the comments below, and don’t forget to rate the recipe too!
More Delicious Cookie Recipes!
- 2 extra-large eggs, at room temp
- 1 cup brown sugar
- 1– 3/4 cup cane sugar
- 1/2 cup olive oil, avocado oil, or coconut oil (melted)
- 1 tablespoon vanilla
- 3 tablespoons ginger (finely grated, or use ginger paste, or sub 1 tablespoon ground ginger powder)
- 1 1/2 teaspoons cinnamon
- 1/4–1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup dark unsweetened cocoa powder (85 grams), spooned and leveled
- 1 1/2 cups AP flour, spooned and leveled (180 grams)
- 1 cup dark chocolate chunks or chips
- Flaked Salt or Demerara Sugar for sprinkling
- Preheat oven to 375F
- In a large bowl, or the bowl of a stand mixer, whisk the eggs, both sugars, vanilla and oil until well combined. Add the ginger paste, cinnamon, cayenne pepper and salt and whisk again. Whisk in the baking soda ( if it is clumpy, shake it through a fine mesh strainer) and cocoa powder until smooth.
- Gradually incorporate the flour and, once combined, stir in the chocolate chips.
- Line two cookie sheets with parchment (or a Silpat) and spoon ping-pong-sized balls, 3 inches apart. Sprinkle with your choice of Flaked Salt or Demerara Sugar (or some of each, or a mix of both!). You should have roughly 28 cookies.
- Bake on the middle rack, 9-10 minutes- and check– if cookies have not spread, firmly wack the tray down on the oven rack to start the spread. They should spread & crackle. Continue baking for a couple more minutes (11-13 minutes total). They should still be fudgy in the center, and crispy on the outside with a distinct crackle.
- Remove from oven, let stand 5 minutes, move to cool on a wire rack, and enjoy!
- Store cookies at room temperature for up to 4 days in a sealed container, refrigerate for up to 2 weeks or freeze for 6 months, wrapped up tightly.
Using ½ teaspoon of cayenne produces a deliciously spicy cookie, perfect for my grown-up palate, but maybe too spicy for young ones- feel free to cut back.
These cookies make delicious ice cream sandwiches.
If your dough seems overly dry, add a tiny splash of milk or water to incorporate the flour.
- Serving Size: 3 inch cookie
- Calories: 104
- Sugar: 7.4 g
- Sodium: 76.1 mg
- Fat: 4.8 g
- Saturated Fat: 3.6 g
- Carbohydrates: 14.7 g
- Fiber: 1.2 g
- Protein: 1.7 g
- Cholesterol: 13.3 mg
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