Devil's Double Chocolate Cookies
Recipe type: Dessert
Serves: 18 large cookies
- 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
Recipe by Kitoula's Greek Food Journal at https://kitoula.com/2018/10/devils-double-dark-chocolate-cookies/
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