"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Chocolate Diablo Cookies Recipe

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This recipe for Chocolate Diablo Cookies, by , is from The Fujitani Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynne Fujitani


1-1/2 cups all-purpose flour
1 cup sifted cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cayenne pepper
1/2 cup canola oil (melted butter?)
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 Tbsp vanilla extract
1 tsp ground ginger
1/2 cup mini chocolate chips

2 Tbsp sanding sugar

Preheat oven to 375F.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, and cayenne pepper. Set aside.

In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the oil and sugars together on medium speed until well-combined. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each. Add the vanilla and grated ginger, and beat again to incorporate.
Turn the mixer down to low and add the dry ingredients, mixing until just barely combined. Remove from the mixer and add in the milk chocolate chips either with a spatula or by hand. Refrigerate?
Using a small cookie dough scoop or by forming the dough into small balls, roll in sugar. Place the dough onto the baking sheets allow for spreading.

Bake for about 8-9 minutes, until the tops begin to crack, rotating the baking sheet halfway through the baking time. The centres should be soft and fudge-y and gooey

Number Of Servings:
Number Of Servings:
56 cookies




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