Devil’s Double Dark Chocolate Cookies

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. 😀

Devils Double Chocolate Cookies

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.

Devil's Double Chocolate Cookies
Prep time
Cook time
Total time
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


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! happy-halloween-emoticon

Maxwell’s Merry Christmas Koulouria

Max Kristmas Koulourakia 2011 Every Christmas I make my Mother’s traditional butter cookies, Greek Koulouria. I used to make them with my son, Robert, when he was much younger. Now, I make them with  my Grandson Maxwell.

All shapes and sizes! Letters too! Max likes to make his cookies in the shape of the initials of the person to whom he is giving.

Traditional twisted shaped Koulouria This Yiayia likes to make them in the traditional twist shape like her  Mother did. Benjamin


Benjamin likes to help, which means spreading Christmas cheer and flour everywhere. Let's flour Dad's head





Sometimes the need arises for a little horsing around with Dad. In the end, there is a feeling of great accomplishment and of course, learning about the gift of giving something handmade.

Merry Christmas! May you have a blessed Christmas with family and friends and may all your Christmas dreams come true!

With love, Kitoula

Hammond Merry Christmas 2011

Koulourakia (Butter cookies)

1 pound unsalted butter
1 1/2 cup sugar
1/4 cup whipping cream
3 eggs
2 tsp. vegatable oil
3 tsp. baking powder
1 tsp. vanilla
Zest of one orange or 2 tsp. orange extract
4 to 5 cups of all purpose flour
Small can of sesame seeds

Cream butter and sugar. Add eggs. Mix well.  Add in cream, vanilla, oil and zest. In a separate bowl, mix the rest of the dry ingredients. Slowly add dry ingredients to form a firm but pliable dough. Using about a tsp of dough, roll with hands on counter surface in long ropes, then fold in half and twist into a braid like cookie.

Place on cookie sheet. Brush tops of cookies with egg wash and sprinkle with sesame seeds. Bake at 350 degrees for 8 to 10 minutes.

This one is my Mother’s recipe. I have made these cookies by hand with and without a mixer. I always give them out at Christmas.