Diablo Cookies
Makes about 28 cookies
Adapted from Feasting at Home
2 large eggs, at room temperature
1 cup (220 grams) brown sugar
¾ cup (200 grams) granulated sugar
1 tablespoon vanilla extract
½ cup (113 grams) unsalted butter, melted
3 tablespoons ginger, zested
1½ teaspoons cinnamon
¼–½ teaspoon cayenne pepper
¼ teaspoon salt
1 teaspoon baking soda
1 cup (85 grams) dark unsweetened cocoa powder
1½ cups (180 grams) all-purpose flour
1 cup (140-170 grams) dark chocolate chunks or chips
Flaked salt, for sprinkling
Preheat the oven to 375° F (190° C).
In a large bowl, add the eggs, brown sugar, granulated sugar, vanilla extract, and butter and whisk, with a stand mixer or by hand, until blended. Add the ginger, cinnamon, cayenne pepper, and salt and mix again until incorporated.
Whisk in the baking soda and cocoa powder until smooth. Gradually fold the flour in until well incorporated. Avoid overmixing the dough.
If your dough seems dry, add a splash of milk or water to incorporate the flour.
Finish by folding in the chocolate chips until well blended. Don’t chill the dough for more than 30 minutes before baking or you risk the dough won’t spread properly while baking.
Line two baking trays with parchment paper or a silicone baking mat. Using 1 tablespoon of dough, roll into a ball and space the balls 3 inches apart on the tray.
Bake for 9-10 minutes until the cookies have spread and the outside has started to crackle. If the cookies have not spread, firmly whack the tray down on the oven rack to start the spread.
Continue baking for an additional 2-4 minutes (11-13 minutes total) until the cookies are still be fudgy in the center, and crispy on the outside with a distinct crackle.
Remove from oven, sprinkle with flaked salt, and let cool for 5 minutes. This will help create a crisp outside while still staying soft in the middle.
Enjoy!