Devil's Double Chocolate Cookies
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Devils Double Chocolate Cookies recipe with 100% Special Dark Cacoa, bittersweet chocolate chips and cayenne pepper.
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
  1. In a large bowl, cream together butter, white and brown sugars
  2. Add eggs and vanilla, and mix well until light and fluffy
  3. Mix in the baking soda, salt, cayenne pepper, and cinnamon
  4. *Slowly* add in cocoa powder and mix only low (to keep the powder from turning into a puffy cloud that lands everywhere)
  5. Mix in the flour until all is incorporated into a thick batter
  6. Add bitterweet chocolate chips to the batter
  7. Using a small ice cream scoop place on cookie sheet
  8. Using a fork dipped in hot water, slightly flatten the mounds of batter
  9. Bake at 350 degrees for 12 - 15 minutes
Recipe by Kitoula's Greek Food Journal at