CHOCOLATE DIABLO COOKIES
CHOCOLATE DIABLO COOKIES
#SIAintheKitchen
If you're from British Columbia, you've probably heard of Tacofino. Strictly westcoast, Baja-style tacos that originated on the island. Their tacos are indeed delicious but they're also known for their cinnamon-y and spicy chocolate diablo cookies.
A new colleague of mine went for lunch their recently and brought back a couple. So excited, I dug my teeth into the cookies and was met with disappointment. The cookies were burnt. They were overly crispy throughout and there wasn't any fudginess. It was the biggest letdown ever. I knew I was able to make something better.
The batter for this recipe is definitely thick. There isn't much spread on the cookies so you can definitely fit quite a few on each baking sheet. Plus, chocolate chunks over chocolate chips any day.
Chocolatey, fudge, and with a hint of cinnamon and citrus salt. Need I say more?
CHOCOLATE DIABLO COOKIES - makes 1 1/2 dozen small cookies
1/4 cup unrefined coconut oil
1/2 cup granulated sugar
1/2 cup golden brown sugar
1 egg
1 tsp madagascar bourbon vanilla extract
1 tbsp ground cinnamon
4 tsps cayenne pepper
1 1/2 tsp baking soda
1/2 cup cocoa powder
3/4 cup all purpose flour
2 oz. semi-sweet baking chocolate, roughly chopped
orange and lime sea salt (optional)
Preheat the oven to 350F and place the rack in the middle. Lay a Silpat mat or parchment paper on a baking sheet and set aside.
Cream the coconut oil, granulated sugar and brown sugars together on level 3 in your stand mixer for 5 minutes.
Add the egg and vanilla extract.
Once those are all incorporated, gradually add in the spices and the dry ingredients.
Lastly, add in the chocolate chunks.
With a small spoon, scoop out some cookie dough and form into 1" balls. Place onto your Silpat or parchment paper-lined baking sheet and lightly flatten. Sprinkle a bit of the orange and lime sea salt (Maldon flakes will also do) and bake for 10-12 minutes. Cookies should form crinkles. Dust with powdered sugar before serving.