If you’ve been hanging around here awhile, it’s no secret we’re big fans of Tacofino – we’ve been coming to the (now uber-famous) food truck for, like, ever. This summer, it has been my goal to have a) a nap, and b) something from Tacofino every day of the trip. (So far I haven’t achieved my goal, but it was a good one, I think.)
One of their most popular menu items is the Diablo cookie (above!), a sweet inferno made with chocolate and cayenne pepper. It was featured on Eat St. People go crazy for them. I do not.
It’s nothing personal – I love the intensity of the chocolate and their dense, chewy texture. If anyone I happen to be visiting with gets a Diablo cookie, I can’t resist a few nibbles. But I’m just not a fan of chocolate and chilies – it’s not them, it’s me. And so when I came across a recipe for the actual Tacofino Diablo cookies, which, it turns out, are made with cayenne pepper, cinnamon and fresh ginger, I decided to make a batch with fresh ginger only: warmth, without the heat.
Think about it: chocolate and ginger married in cookies, spiked with cinnamon too, if that’s your thing. (I’m not a fan of the chocolate-cinnamon combo either; if I ever make it to Mexico, I’ll fill up on tacos.) The dough itself is extraordinary; dense and glossy and made with canola oil and cocoa, it’s a little heart-healthier than most.
You shape it into pucks and before baking, sprinkle them with salt and/or sugar. I kept some dough absolutely plain, unsullied by ginger, cinnamon or chilies, and sprinkled it with flaky Maldon salt for straight-up salted chocolate cookies.
And then I did a batch with ginger and a crackly sugared top.
They bake up all thick and crackled, dense and brownie-like from edge to edge. We named them Angelica to contrast the spicy Diablo (Spanish for devil); is there a better fitting name for a cookie warmed with ginger and cinnamon, two flavours characterized by their comfort-inducing properties?
And this is not to say that if you are ever in the vicinity of a Tacofino (they now have locations in Vancouver, too, although for me the very best truck is the original at the back of the Tofino parking lot with the tree tables, in close proximity to Chocolate Tofino) that you shouldn’t go and buy one of their Diablo cookies – but a solution for those wimpy of palate, or not able to make the pilgrimage.
Chocolate Angelica or Diablo Cookies
This recipe is adapted from Tacofino’s chocolate Diablo cookie recipe they published in Chatelaine and on Food Network Canada. If you’re a real ginger fan, try adding chunks of candied ginger to the dough, too. To make the traditional chocolate Diablo cookies, add 1 teaspoon of cayenne pepper to the dry 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
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.
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.
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.
Makes 1 dozen big cookies.
August 04 2013 10:36 pm | cookies & squares