Chewy cookies with a spicy kick. This recipe is courtesy of Lynn Grossutti of Green Planet Foods.
Chocolate Diablo Cookies
(makes 12 large or many more small)
Needed for this recipe:
This recipe originated with Tacofino the famous food truck from Tofino that has grown into a very good business in Vancouver. I tip my Sombrero to them. – Lynn Grossutti of Green Planet Foods
1-1/2 cups sifted all-purpose flour
1 cup sifted cocoa powder
1 tsp baking soda
1 tsp cinnamon
1 tsp (5 ml) Sunshine Coast Olive Oil Company Cayenne Chile Infused Olive oil
1 cup chocolate chips
1 cup brown sugar
1 cup white sugar
1/2 cup (160ml) Sunshine Coast Butter Olive Oil
1 tbsp (15 ml) vanilla extract
3 tbsp (45 ml) fresh squeezed ginger juice or fresh grated ginger root.
1/4 cup rock salt sugar
Mix dry ingredients including the chocolate chips.
Whisk wet ingredients in a separate bowl.
On a greased cookie sheet press fist size cookie dough balls out leaving lots of room 2” or so between the cookies and sprinkle lightly with rock salt sugar. Bake cookies at 375F for approximately 11 minutes or until the cookies start to crack. For smaller versions adjust the time down. They should be fudgy in the middle. Let cool on the cookies sheet and remove to a rack to finish cooling. Watch out for cookie monsters.