I am an absolute ‘freak’ for anything spicy, so when it also includes chocolate you can count me in. During an episode on Cooking Channel, they were highlighing a food truck that served ‘Chocolate Diablo Cookies’. My ears perked up instantly and I was off on an internet search…..and there are tons of recipes. I searched my pantry for the necessary ingredients and realized I had everything needed AND since I can be a lazy baker, it was all in one bag of Betty Crocker Double Chocolate Chunk cookie mix…..homemade cookies in 20 minutes. The only needed ingredient was cayenne pepper…..which I always have in the spice cabinet. These cookies are chocolate with huge chocolate chunks, obviously the reason I had picked up the package at my trusty Wegmans. A girl has to be prepared for a chocolate attack. I followed the package instructions & added 1/2 tsp of cayenne pepper. If you sprinkle a bit of sea salt on top prior to baking, it really pops the flavors even more.
There are no words to describe these marvelous concoctions. Now I understand why people were standing in line at that food truck. I made them for a Ravens tailgating party & my friends are in total agreement. You can’t eat just one !!!
Now I have a batch made most of the time & I keep the cookie dough in the freezer. When I feel the need for chocolate, it so easy to make just a few. If not, the entire 3 dozen cookies would disappear I am sure.
In case you feel the need to make these from scratch….here is the recipe.
Chocolate Diablo Cookies
- 1 1/2 cups all-purpose flour
- 1 cup cocoa powder
- 1 tsp baking soda
- 1/2 to 1 tsp cayenne pepper
- 1 tsp cinnamon
- 1 cup chocolate chips or chunks
- 2 eggs
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup canola oil
- 1 tbsp vanilla
- 1 tsp kosher salt (or granulated sugar, if prefered)
Preheat oven to 375. Lightly spray 2 baking sheets with oil.
Mix flour, cocoa, baking soda, cayenne & cinnamon in large bowl. Stir in chips. Whisk eggs in a medium bowl. Add both sugars, oil & vanilla. Combine with dry.
Roll into balls & place on cookie sheet. Slightly flatten & sprinkle with sea salt.
Bake in center of oven until cookies start to crack, 11-13 min. They will be fudgy in the middle. Cool & eat immediately. Or store in covered container, if you have any leftovers.