Tacofino’s Chocolate Diablo Cookies


  • Prep Time15 mins
  • Total Time40 mins
  • Makes12 cookies
Tacofino’s Chocolate Diablo Cookies

(Photography: Roberto Caruso. Food styling: ashley denton. Prop styling: Sasha seymour.)

Chatelaine Triple Tested


  • 1 1/2 cups all-purpose flour

  • 1 cup cocoa powder, preferably Fry's

  • 1 tsp baking soda

  • 1/2 to 1 tsp cayenne pepper

  • 1 tsp cinnamon

  • 1 cup chocolate chips

  • 2 eggs

  • 1 cup brown sugar

  • 1 cup granulated sugar

  • 1/2 cup canola oil

  • 3 tbsp grated fresh ginger, or ginger juice

  • 1 tbsp vanilla

  • 1 tsp kosher salt, or granulated sugar


  • Preheat oven to 375F. Lightly spray 2 baking sheets with oil.

  • Sift flour with cocoa powder, baking soda, cayenne and cinnamon in a large bowl. Stir in chocolate chips.

  • Whisk eggs in a medium bowl. Whisk in both sugars, oil, ginger juice and vanilla. Stir into flour mixture until combined.

  • Using a 1/4 cup measure, scoop 6 portions of dough onto each baking sheet. Flatten cookies slightly with the bottom of the measuring cup. Sprinkle dough with salt or sugar.

  • Bake 1 pan at a time in centre of oven until cookies start to crack, 11 to 13 min. They should still be fudgy in the middle. Cool on racks.

Nutrition (per cookie)

Calories 370, Protein 5g, Carbohydrates 60g, Fat 15g, Fibre 4g, Sodium 255mg.

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