So the other day I’m sitting at my desk at work and spontaneously decide to check my emails (I’m crazy like that)! I come across an email by Chatelaine magazine announcing their Cooking Club. Do I wanna join? Hmmm, well, I’ve always wanted to be part of a club, so why not! First challenge, chocolate diablo cookies. Considering the health nut that I am, these were definitely a challenge. But I figured that it was ok to indulge every once in a while. So I when to the specialty grocery store and picked up the best cocoa and most decadent chocolate chips I could find. The results was proof once again that the best quality ingredients do indeed make the best foods. And it was worth it just to have my photo featured on their website!
Only two people (excluding myself) had the opportunity to indulge in these and the results were unanimous – these were da bomb! Upon the first bite, you taste the sweetness of the chocolate spiced with cinnamon and ginger. Then it hits you – a hot kick of cayenne pepper punctuated by a hint of salt. I don’t bake sinful treats like this very often, but when I do it’s completely worth it.
Chocolate Diablo Cookies
(Adapted from Chatelaine Magazine)
Makes 12 cookies
1 1/2 cups sifted whole wheat flour
1 cup good quality cocoa (I used Ghirardelli Cocoa)
1 tsp cinnamon
1 tsp ground cayenne pepper
1 cup good quality chocolate chips (I used Ghirardelli milk chocolate chips)
1 cup brown sugar
1 cup white sugar
1/2 cup canola oil
1 tsp vanilla extract
3 tbsp grated ginger root
Maldon sea salt flakes (optional)
1. Preheat oven to 375 degrees Fahrenheit. Cover a baking sheet with aluminum foil and spray with non-stick cooking spray.
2. In a medium bowl, mix dry ingredients.
3. In a separate bowl, whisk wet ingredients.
4. Combine the two mixtures being careful not to overmix.
5. Using a spoon, scoop some of the mixture and use your hands to create a cookie dough ball and place on the cookie sheet. Press down using the back of a measuring cup and sprinkle with Maldon sea salt flakes. Repeat with the rest of the cookie dough.
6. Bake for approximately 11 minutes or until the cookies begin to crack. You want them to be nice and fudgy in the middle.
7. Allow to cool a little and enjoy! (I know, this is a stupid step! I ate them straight from the oven).
[All photos are my own and not to be used without permission.]