Devil’s Food Cookies
Anyone with a sweet tooth and a weakness for chocolate is sure to fall in love with these rich and indulgent devil's food cookies.
Servings: 32 cookies
Equipment
- Silicon Mat or Parchment Paper
Ingredients
- 1 Cup semisweet chocolate chips
- 1 Cup all purpose flour
- ¼ Cup cocoa powder
- 1 Teaspoon baking powder
- ⅛ Teaspoon salt
- ½ Cup white chocolate chips
- ½ Cup mini chocolate chips
- ½ Cup chocolate chunks
- ½ Cup salted butter 1 stick
- ½ Cup light brown sugar packed
- ½ Cup granulated sugar
- 2 eggs
- 1 Tablespoon vanilla paste or 2 Teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Line a cookie sheet with a silicone mat or parchment paper. Set aside.
- In a microwave proof bowl, melt the semi-sweet chocolate chips. Set aside.
- In a mixing bowl, whisk the flour, cocoa powder, baking soda, and salt.
- Add the white chocolate chips, mini chocolate chips and chocolate chunks. Mix until the chocolates are coated with the flour mixture. Set aside.
- In a large mixing bowl, add the butter, light brown sugar and granulated sugar. Mix until all ingredients are combined. I used a hand mixer, but you can also use a Danish dough whisk or a mixing spoon.
- Add the eggs, one at a time, mixing well in between each addition.
- Add the vanilla paste with the last egg. Mix well.
- Add the melted chocolate chips and mix until both mixture are combined.
- Blend the dry mixture into the wet mixture. Mix until all ingredients are combined, and you don’t see dry flour.
- Use a medium-sized cookie scoop, 1½ tablespoons, to scoop the dough into balls.
- Slightly press down with your fingers or the back of a spoon.
- Bake in the preheated oven for 9 to 11 minutes or until the edges are set and the center is soft.
- Cool on the cookie sheet for 1 or 2 minutes and then transfer to a cooling rack.
Notes
The perfect sweetness: Taste the dough as you go. These cookies are really sweet. If they're too sweet for you, you can reduce the amount of brown and/or granulated sugar.
Mixing the dough: Use a hand mixer to blend the dough, or a Danish dough whisk or even a wooden spoon - whatever you have.
Cooling the cookies: Cool them on the baking sheet for a couple of minutes to firm them up and then let them cool completely on a wire rack. They'll get a little soggy from the steam if you leave them on the cookie sheets.
Mixing the dough: Use a hand mixer to blend the dough, or a Danish dough whisk or even a wooden spoon - whatever you have.
Cooling the cookies: Cool them on the baking sheet for a couple of minutes to firm them up and then let them cool completely on a wire rack. They'll get a little soggy from the steam if you leave them on the cookie sheets.
Nutrition
Calories: 149kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 56mg | Potassium: 79mg | Fiber: 1g | Sugar: 13g | Vitamin A: 115IU | Vitamin C: 0.03mg | Calcium: 28mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
