[Tacofino Chocolate Diablo Cookies]

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Tacofino Chocolate Diablo Cookies 

This recipe yields about 12 large (fist-sized) or around 56 smaller cookies. 

Ingredients

Dry Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup cocoa powder, sifted
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ to 1 tsp cayenne pepper (adjust to desired heat level)
• 1 cup chocolate chips or chunks
• Coarse sea salt and granulated sugar for sprinkling 

Wet Ingredients:

• 1 cup brown sugar
• 1 cup granulated white sugar
• ½ cup canola oil
• 2 large eggs
• 1 tbsp vanilla extract
• 3 tbsp fresh-grated ginger root or ginger juice 

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease or line two baking sheets with parchment paper.
2. Combine dry ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, cayenne, and cinnamon. Stir in the chocolate chips or chunks.
3. Combine wet ingredients: In a separate medium bowl, whisk the eggs. Whisk in both the brown and white sugars, canola oil, fresh ginger, and vanilla extract until well combined.
4. Mix the dough: Slowly add the wet mixture to the dry ingredients and stir just until combined into a dough. The dough may seem a bit dry at first, but it will become moist.
5. Portion and bake: Scoop the dough into balls (about the size of a golf ball or a generous tablespoon) and place them on the prepared baking sheets. Flatten them slightly with the bottom of a measuring cup or your fingers. Sprinkle the tops generously with coarse sea salt and granulated sugar.
6. Bake one pan at a time in the center of the oven for approximately 11 to 13 minutes, or until the edges are set and the tops begin to crack.
7. Cool: The cookies should still be fudgy in the middle when removed from the oven. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.