City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Chocolate Angelica Cookies

Nov/Dec 2014

from Julie Van Rosendaal

The famous Tacofino taco truck in Tofino is known for its warm and spicy Chocolate Diablo cookie; I omitted the chile peppers but kept the ginger, naming the cookies Angelica. (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 a teaspoon of cayenne pepper to the dry ingredients – and don’t forget the good-quality cocoa.

1-1/2 c. all-purpose flour

1 c. cocoa

1 t. baking soda

1 t. cinnamon (optional)

1/4 t. salt

1 c. chocolate chips or dark chocolate chunks (optional)

2 large eggs

1 c. sugar

1 c. packed brown sugar

1/2 c. canola oil

2 T. grated fresh ginger

1 T. vanilla

Maldon salt or coarse sugar, for sprinkling

Preheat the oven to 375°F. 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 the scoops a couple of inches apart on a greased or parchment-lined sheet. Sprinkle with coarse salt or sugar, if you like, and press down on each slightly with your hand, making a small patty. 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.