I’ve been spending a lot of time downtown, working freelance on content strategy at an ad agency. The agency is having a Halloween party baking contest. So, I thought I would test a few recipes before I decide on an entry. These Devil’s Double Dark Chocolate Cookies just might be the evil winners. 😀
I think the unique, delectable taste of these devil-made-me-do-it indulgences is due to two ingredients; Hershey’s 100% Special Dark Cacoa powder and ground caynenne red pepper.
- 1 cup softened unsalted butter (2 sticks)
- 1 cup white sugar
- ¾ cup packed light brown sugar
- 2 eggs
- 1 teaspoon real vanilla extract
- ½ teaspoon pure orange extract
- 1 tablespoon brewed strong dark French Roast coffee (or whatever is leftover from breakfast)
- 2 teaspoons baking soda
- ½ teaspoon of salt
- 1 teaspoon ground cayenne red pepper
- 1 teaspoon ground cinnamon
- 1¼ cups Hershey Special Dark 100% Cacoa powder
- 1¾ cups all-purpose flour
- 1½ cup Ghirardelli 60% Dark Cocoa bittersweet chocolate chips
- *Turbano cane sugar for decorating the top
- In a large bowl, cream together butter, white and brown sugars
- Add eggs and vanilla, and mix well until light and fluffy
- Mix in the baking soda, salt, cayenne pepper, and cinnamon
- *Slowly* add in cocoa powder and mix only low (to keep the powder from turning into a puffy cloud that lands everywhere)
- Mix in the flour until all is incorporated into a thick batter
- Add bitterweet chocolate chips to the batter
- Using a small ice cream scoop place on cookie sheet
- Using a fork dipped in hot water, slightly flatten the mounds of batter
- Bake at 350 degrees for 12 - 15 minutes
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You might also like my recipe for Dark Chocolate Banana Bread. If you want yet another baked chocolate treat, try my Gooey Fudgy Dark Chocolate Brownies.
HAPPY HALLOWEEN!Â