|Spicy Double Chocolate Mexican Diablo Cookies|
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)
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.