These cookies have it all. Sweet. Salt. Spice. Deep layers of flavour with a decadent bitter chocolatiness that is completely rounded out by the richness and warmth of ginger, cayenne and cinnamon. The sharpness of flaked sea salt is balanced by the sweet, soft chocolate centre. This is the cookie that keeps giving. Flavours come in waves, and continue to develop long after the cookie is gone. I’m not just making shit up here. This is for real.
In my opinion, there are only a few types of cookies that anyone ever needs to make. A soft, crackled-top double chocolate being one of the royal few. I first tasted all these flavours combined in one cookie, in Tofino BC. It was at the now famous Tacofino food truck, on one of many tours with my band, that took me to every remote corner of BC. I knew then that I could never make another boring chocolate cookie, so immediately adjusted my old faithful double chocolate chip cookie recipe, and have been melting hearts ever since.
Double Chocolate Chili Cookies
April 30, 2018
: Make 2 Dozen Cookies
Ingredients
- 1 cup brown sugar
- 1 cup white sugar
- 1/2 cup light flavoured vegetable oil such as grapeseed oil
- 2 eggs
- 3 tablespoons fine grated ginger
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 cup cocoa
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1 cup milk chocolate chips or broken up high quality chocolate bar
- Maldon flaky sea salt
Directions
- Step 1 Preheat oven to 400°F
- Step 2 Mix sugar and oil in a medium mixing bowl. Beat in eggs one at a time. Add grated ginger and vanilla.
- Step 3 In a separate bowl, sift flour and cocoa. Measure in baking soda, cinnamon and cayenne pepper, mix well with a whisk.
- Step 4 Add dry ingredients to sugar mixture and stir until combined. Mix in chocolate chips.
- Step 5 Drop by spoonful onto cookie sheet, flatten slightly with a fork and sprinkle generously with sea salt.
- Step 6 Bake 10-12 minutes. Remove from oven when centre is still soft and gooey but top is crackled. Do not overbake. Let sit on cookie sheet 2 minutes before removing to cooling rack.
