Chocolate Angelica or Diablo Cookies

Chocolate Angelica or Diablo Cookies

AuthorJulie

1 1/2 cups all-purpose flour
1 cup cocoa
1 tsp. baking soda
1 tsp. cinnamon (optional)
1/4 tsp. salt
1 cup chocolate chips or chunks (optional)
2 large eggs
1 cup sugar
1 cup packed brown sugar
1/2 cup canola oil
2 Tbsp. grated fresh ginger
1 Tbsp. vanilla
coarse salt or sugar, for sprinkling

1

Preheat the oven to 375F. In a large bowl, stir or whisk together the flour, cocoa, baking soda, cinnamon (if using) and salt. If you like, toss in the chocolate chips.

2

In another bowl, whisk together the eggs, sugars, oil, ginger and vanilla. Add to the dry ingredients and stir (you may need to get in there with your hands) until you have a stiff, dark dough.

3

Scoop out the dough by the 1/4 cupful and place a couple inches apart on a greased or parchment-lined sheet. Sprinkle with coarse salt or sugar, if you like. Bake for 15 minutes, or until cracked and set but still soft in the middle. Transfer to a wire rack to cool.

Ingredients

 1 1/2 cups all-purpose flour
 1 cup cocoa
 1 tsp. baking soda
 1 tsp. cinnamon (optional)
 1/4 tsp. salt
 1 cup chocolate chips or chunks (optional)
 2 large eggs
 1 cup sugar
 1 cup packed brown sugar
 1/2 cup canola oil
 2 Tbsp. grated fresh ginger
 1 Tbsp. vanilla
 coarse salt or sugar, for sprinkling

Directions

1

Preheat the oven to 375F. In a large bowl, stir or whisk together the flour, cocoa, baking soda, cinnamon (if using) and salt. If you like, toss in the chocolate chips.

2

In another bowl, whisk together the eggs, sugars, oil, ginger and vanilla. Add to the dry ingredients and stir (you may need to get in there with your hands) until you have a stiff, dark dough.

3

Scoop out the dough by the 1/4 cupful and place a couple inches apart on a greased or parchment-lined sheet. Sprinkle with coarse salt or sugar, if you like. Bake for 15 minutes, or until cracked and set but still soft in the middle. Transfer to a wire rack to cool.

Chocolate Angelica or Diablo Cookies
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