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. Video.

Spicy Double Chocolate Chip Cookies stacked on a plate.

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!

  1. 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!
  2. 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.
  3. 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!
  4. 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!


baking ingredients lined up on counter for making double chocolate chip cookies, flour, sugar, vanilla, eggs, cacao powder, spices
  • 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. 🙂
Plate of double chocolate chip cookies with flaky salt and dried cayenne peppers and cinnamon stick on side

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!

stack of double chocolate chip cookies on plate with flaky salt and dried cayenne pepper and cinnamon stick on side

Expert Tips

  1. Use room-temperature eggs. Room-temperature eggs mix more evenly! Place them in a bowl of warm water to speed up this process.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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!
double chocolate chip cookie broken in half with melted chocolate chunk


Do I have to use a stand mixer?

Not at all, though it does make it quicker and easier. You can absolutely mix the dough by hand in one bowl.

How do you know when cookies are done?

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!

Why are my cookies flat?

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.

Why are my cookies so hard?

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.

What is the secret to soft 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.

What can I use besides chocolate chips?

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.

Can these be made gluten-free?

These can be made with a gluten-free flour blend like Bob’s Red Mill.

Can these be made vegan?

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.

plate full of double chocolate chip cookies with flaky salt, cayenne pepper and cinnamon stick

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!



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This Double Chocolate Chip Cookie recipe (aka Diablo Cookies) is easy to make and full of lovely heat from cayenne, warming ginger and a hint of cinnamon. Fudgy on the inside, crispy, crackly on the outside, they are a delicious combination of texture and flavor!

Double Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 17 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 20
  • Cook Time: 13
  • Total Time: 33 minutes
  • Yield: 28 1x
  • Category: Cookies, desserts, treats
  • Method: baked
  • Cuisine: Mexican
  • Diet: Vegetarian


A delicious recipe for spicy, double chocolate chip cookies (aka Diablo Cookies) with cayenne, ginger, and cinnamon. Video.


Units Scale
  • 2 extra-large eggs, at room temp
  • 1 cup brown sugar
  • 13/4 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
  • 1/41/2 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


  1. Preheat oven to 375F
  2. 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, cinnamoncayenne 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.
  3. Gradually incorporate the flour and, once combined, stir in the chocolate chips. 
  4. 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.
  5. 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.
  6. Remove from oven, let stand 5 minutes, move to cool on a wire rack, and enjoy!
  7. 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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  1. Lovely, spicy- full of flavour. The outside was crisp and the inside nice and gooey- just as you said it would be. We had these in Tofino when we visited Canada. Great memory!

  2. Every time we go to Tacofino (Tofino and Victoria locations), we order the Diablo cookies and every time, I wish I had the recipe. Now I do! They are rich and spicy and delicious! Thank you!

  3. WOW – I can’t say enough about these cookies, they are so delicious! I was a little worried about the amount of spice but followed the directions exactly as the recipe says.
    I used a 1 tbslp. scoop to put it on the tray, so I came out with 45 cookies. Some were salted, some had sugar and some had both. I will keep this in my baking repertoire, for anytime, not just at Christmas!

  4. I just made these for the first time. All turned out well, except no crackle! Definitely flavorful and chewy! I did not use the Demerara sugar but used the salt flakes. What might I have missed?

    1. Hi Stacy! Glad you enjoyed. Did you remember the baking soda? Or perhaps use baking powder instead?

      1. Yes, I used baking soda. By chance could elevation have anything to do with this or be taken into consideration? We are at about 2500.

  5. These are fabulous! I froze a lot of the cookies and they held up well and were still so good after thawing. Perfect kick of spice! Thank you!

  6. Just made these and they turned out perfect. Crispy on the outside and fudgy and delicious on the inside! Thank you for the recipe😊


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