Thursday, October 27, 2011

Saturday, October 22 - Spicy Double Chocolate Mexican Diablo Cookies

Spicy Double Chocolate Mexican Diablo Cookies
I first had a similar cookie from a food truck in Vancouver, #Tacofino, that started out in Tofino. Their Fish Tacos are delicious!  Their cookies are huge sellers as well and often sell out.  They're lovely but expensive in my books, for a cookie. Of course, I wanted to have a more economical way to enjoy the chocolatey spiciness. Their recipe is on a few websites but it's cut down from their restaurant version and the proportions do not work very well. Whilst halving a recipe or cutting back a quarter may work.  It doesn't work as well to reduce by 90% by pure percentages for a home baker. When I followed the online recipe version, the batter (not dough) was as loose as cake batter. When I saw them on TV Eat St. on Foodnetwork, their dough was stiff enough to roll and press. Now my dough is stiffer but more like servable ice cream. I've also made changes to the Spices. The outcome is OUTSTANDING. Gooey, spicy, fudgy goodness.

Spicy Double Chocolate Mexican Diablo Cookies

1 3/4 c Flour (~upto 2 c depending on your Eggs and humidity)
1 c Cocoa
1 t Baking Soda
1 t Cinnamon
2 t Cayenne
1/4 t Nutmeg
1/2 t Instant Espresso (or powder fine Espresso grounds)

2 Eggs
1/3 c Canola Oil
1/4 c fresh grated Ginger
1 c Brown Sugar
3/4 c White Sugar
1/2 T Vanilla Extract (make your own with Vodka and Vanilla Beans)

1 c Dark Chocolate Chips/Chunks
1 T coarse Salt for topping

Preheat the oven to 375F

In a large mixing bowl, add the Flour, Cocoa, Baking Soda and Spices. You could sift through a sieve but I thought it would be too messy and I was charging through these Cookies during lil T's morning nap. So instead, I used a small whisk to mix and break up any hard chunks.

In a smaller bowl, mix the rest of the ingredients except the Chocolate Chunks and Salt. The grate the Ginger just use a small hand grater used for Parmesan/Nutmeg (not a microplane/rasp) or the small side on a box grater. No need to use a Ginger grater. I have one and do not find it works well.

Add the wets to the dry and fold together with a large Rubber Spatula. Do not over mix but make sure to sweep across the bottom to incorporate all the dry pockets. About 20 strokes give or take 5. I mixed these by hand. The mixer freaks Lil T out.

Place in the refrigerator for half an hour.

Dish out on a parchment or silicon lined baking sheet with a 2 oz scooper. Leave 2-3 inches between cookies. Sprinkle with a small pinch of Salt. Will yield 12 large 4-5 inch sized cookies. Do NOT flatten.

Bake 15 minutes. They'll be soft and cracked on top.  Allow to cool for a couple minutes on the pan, enough to allow them to move with a thin spatula. Cool completely on a rack.


0 Leave a / Read COMMENTs: