Chocolate Diablo Cookies

Chocolate Diablo Cookies - Candy Coated Culinista

Chocolate Diablo Cookies – Candy Coated Culinista

I had a “Tex-Mex” themed party to attend, so I started to think of what I could make. My 7 layer beef taco dip; nah someone will definitely be making that. My mango-bean salad; this is a favourite of mine and very south-western in style, but not everyone like mangoes. My chicken black bean salad; this is more along the lines of what I want or maybe my vegan spicy Mexican hot chocolate cookies? I didn’t think I had that many Mexican options in my candy coated culinista repertoire, but I did “Thank you Bobby Flay”. Then I thought of course I’m going to bake, there will probably not be any Mexican inspired desserts. Decisions, decisions what is a culinista to do? So I said maybe I can make a non vegan version of the spicy Mexican hot chocolate cookie, and then I remembered that my favorite food truck I have never visited on Vancouver Island had a recipe that was perfect.

I made these a second time just a little over a week ago. I was reading Chatelaine Magazine while waiting for my gym class to start and was checking out the recipes of course. They have a “Chatelaine Cooking Club” and the recipe was going to be the Chocolate Diablo Cookies. To me this was a sign and I remade them and captured a better picture to submit. I was so nervous because this was the first time I put something out there into the “world”. To this point my Blog was sitting pretty much ready to go, but with no posts or content uploaded, it was just sitting on my computer collecting dust. Friday morning I checked and to my surprise I saw my cookie picture. I was so proud of myself, I couldn’t believe it! It made my day and gave me the push to get my blog rolling. Link to my chocolate Diablo cookies on Chatelaine:

From: The Tacofino food truck recipe. (Food Network Canada)

Yield/Serving: Makes about 12 BIG cookies
Prep Time: 15 minutes
Cook Time: 11 minutes
Difficulty level is: Medium

Ingredients
Mix dry ingredients:

• 1 ½ cups sifted all purpose flour
• 1 cup sifted cocoa powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp 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
• 2 eggs
• 1 tablespoon vanilla extract
• 3 tablespoons fresh squeezed ginger juice or fresh grated ginger root

Sprinkle to the top:
• 1 tsp Kosher salt or granulated sugar

Assembly
1. Mix all the dry ingredients together. (Flour, cocoa powder,baking soda,cinnamon, cayenne powder, chocolate chips)
2. Whisk together all the wet ingredients. (sugars, canola oil, eggs, vanilla extract and ginger)
3. Combine until well incorporated.
4. On a greased cookie sheet press fist size cookie dough balls out and sprinkle with kosher salt and sugar.
5. Bake at 375° 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.

Tips
•It was really hard to roll the dough so I wrapped it in plastic wrap and placed in the fridge for 30 minutes to 1 hour, so it could firm up and then it was easier to make into cookies.
•I altered the recipe a touch on my first attempt. I added more cayenne pepper and ginger as this was for a Mexican theme night. I also changed the types of sugars I used turbinado & golden brown sugar and used a combination of semi-sweet chocolate and milk chocolate to have a little more contrast. I sprinkled salt on top with the sugar to have a sweet and salty taste.
•Line the baking sheet with parchment paper and forgo greasing the sheet. I find the cookies turn out less burnt on the bottoms and don’t spread out as much it you line with parchment paper.
•Update June 29th 2013 – I just finished making a batch using ginger juice instead of the freshly grated ginger and the bottoms were burned and the inside was still wet(raw). I believe the Ginger juice is too wet for the mixture so please grate the ginger yourself. It is a workout but this was my 5th time making these cookies and this was my first Lemony Letdown. (my cookies went from the oven right to the trash)

Please Enjoy

Reviews

“Whooo spicy!!!, but so delicious, I can’t stop eating it!! lol. Lol I love it! And I love the salty…sweet and salty is like my favourite!”

“The cookie was excellent! I loved the lil kick it had. Just yummy! I enjoyed it and finished it before I left the parking lot hehe.”

“Ok, so first bite there was the realization that the crystals weren’t sugar but salt. Then the ginger kicks in with a shock. Second bite was more enjoyable and wasn’t as hot/spicy. Then it became addicting. I would say that one cookie is quite satisfying because the cookie is thick. The second cookie I decided to heat it for a few seconds. That made it really nice because you get the melted chocolate. The only thing I was picky about was seeing the ginger root hairs; I think that’s what they were. But that’s just my pickiness lol. Great cookie and great job! Keep em coming.”

“Your cookie was ammmmazing!! Thank you! I like the” kick” lol.”

“I had the leftovers for breakfast this morning and they still tasted great.”

One friend said she did like it until the spicy back notes hit her. She had finished devouring the first half and then said “yes it’s a little spicy”. Then whamm it hit her and she said “why did you make this cookie hot?” I had told her it was spicy and I guess she didn’t believe me. So her review was its great just take out the spices. I promised her I will make here a Vanilla Angel cookie. So stay tuned.

I also now have to make these again for the friend’s party I went to. I had made 24 BIG cookies which was more like 48 cookies because they were that large. She took the leftovers to work and they all enjoyed them and loved the idea of a spicy cookie and said they need them next year please. I have been given my notice and I await my call.

My Thoughts

A great recipe and I was so excited to make this. It took more time to make then I thought but that didn’t bother me. When I had my dough combined it was hard to form the cookies as everything was sticking to my hands, so I chilled it in the fridge to make the dough less sticky. This cookie has a serious kick, and it hits you after. As you’re eating you feel it a little bit dancing on your tongue but after a few more bites or when you have stopped then the spice hits you.

This was my first batch up recipe. The original recipe was for 12 big cookies. I made 30 big cookies as I had a party and had lots of testers in mind. This was a relatively simple batch up as it was only 3 times larger; but just the same be careful when you batch up. As I’ve learned from recipe to riches, aspect of a recipe change and some ingredients get more powerful and some shine less when you batch up.

The chocolate Diablo cookie wasn’t that spicy for me; but I’m a big fan of ginger so maybe that is why it didn’t bother me as much as I thought it would. Other spices I stay away from but Ginger I love.

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Comments

  1. Appreciate this post. Let me try it out.

  2. Hi! Would you mind if I share your blog with my twitter group?
    There’s a lot of people that I think would really appreciate your content. Please let me know. Cheers

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