Last September while travelling in BC, we visited a food truck in Tofino called TacoFino. They have a cookie called the "Diablo Cookie" that a friend said we had to try.
|TacoFino Cantina in Tofino, BC|
We tried it, and it was good. Amazing, in fact. Chris found the recipe online (I have no idea where).
When we arrived at my parents house a few days later, we had to whip up a batch.
My Mother likes food a certain way. She does not like sweets or chocolate, she does not like cookies and she hates, above all else, spicy food.
I wanted you to know all of that... and these are her favourite cookies.
RECIPE: Diablo Cookies
Pre-heat oven to 190ºC / 375ºF
1.5 cups all purpose flour
1 cup sifted cocoa powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ground cayenne
1 cup milk chocolate chips or large milk chocolate chunks
1 cup brown sugar
1 cup white sugar
1/2 cup canola oil
1tbsp vanilla extract
3 tbsp fresh minced ginger (or fresh squeezed ginger juice)
coarse sea salt (for garnish)
1. mix the dry (if using chunks, reserve to the side for now)
2. mix the wet
3. combine the dry and the wet
4. on a greased cookie sheet, press fist sized dough balls and sprinkle with rock salt (or sea salt or coarse salt of any kind) and sugar; if using large milk chocolate chunks, press two into the middle of the cookie before sprinkling salt & sugar on top
5. bake for approximately 11 minutes or until the cookies start to crack - they should be fudgey in the middle
6. leave on the sheet to cool for a few minutes before removing to a rack
Makes 12 large cookies. Don't eat them all in one sitting.
And as a note - I always try to lower the amount of sugar in EVERY recipe I make; in this one, the amount cannot be lessened with this quantity of cayenne; the sugar helps cut the heat. It should also be noted that the texture is compromised when the sugar is cut.
Makes an AMAZING compliment to a bowl of vanilla ice cream.
|As consumed at several Friends Church lunches|