Double Chocolate Chip Cookies Recipe
A delicious recipe for spicy, double chocolate chip cookies (aka Diablo Cookies) with cayenne, ginger, and cinnamon.
How to Make the Best Double Chocolate Chip Cookies
These double chocolate chip cookies—also known as Diablo Cookies—are a deliciously bold twist on a classic treat. Rich, fudgy, and packed with dark chocolate flavor, they get an unexpected kick from warming spices like ginger, cinnamon, and cayenne pepper. The result is a cookie that’s deeply chocolatey with a subtle, lingering heat that keeps you coming back for more.
What makes these cookies truly special is the combination of textures and flavors. The outside develops a beautiful crackle that gives way to an intensely fudgy center. The fresh ginger adds brightness while the cayenne provides just enough warmth to make these stand out from ordinary chocolate cookies. A sprinkle of flaked salt on top before baking enhances all those complex flavors.
Whether you’re looking for something different for your holiday cookie tray or just want to surprise your taste buds, these Mexican-inspired spicy chocolate cookies are sure to impress. They’re easy to make, keep well for days, and taste even better the next day as the flavors continue to meld together.
Double Chocolate Chip Cookies
A delicious recipe for spicy, double chocolate chip cookies (aka Diablo Cookies) with cayenne, ginger, and cinnamon.
Ingredients
Cookie Dough
Topping
Instructions
Make the Cookies
- Preheat oven to 375°F.
- In a large bowl or the bowl of a stand mixer, whisk the eggs, both sugars, vanilla and oil until well combined. Add the ginger paste, cinnamon, cayenne pepper and salt and whisk again. Whisk in the baking soda (if it is clumpy, shake it through a fine mesh strainer) and cocoa powder until smooth.
- Gradually incorporate the flour and, once combined, stir in the chocolate chips.
- Line two cookie sheets with parchment (or a Silpat) and spoon ping-pong-sized balls, 3 inches apart. Sprinkle with your choice of flaked salt or demerara sugar. You should have roughly 28 cookies.
- Bake on the middle rack for 9-10 minutes and check—if cookies have not spread, firmly whack the tray down on the oven rack to start the spread. They should spread and crackle. Continue baking for a couple more minutes (11-13 minutes total). They should still be fudgy in the center and crispy on the outside with a distinct crackle.
- Remove from oven, let stand 5 minutes, then move to cool on a wire rack. Enjoy!
Notes
- Store cookies at room temperature for up to 4 days in a sealed container, refrigerate for up to 2 weeks, or freeze for 6 months wrapped up tightly.
- For less heat, start with 1/4 teaspoon cayenne. For more spice, increase to 1/2 teaspoon.
- You can use up to 3/4 cup cane sugar if you prefer sweeter cookies.
