Description
Devil’s Food Cookies are rich, chocolatey cookies filled with a creamy cocoa butter filling and topped with a smooth chocolate ganache. These indulgent treats combine the deep flavor of Dutch cocoa and cake flour for a tender crumb, making them perfect for chocolate lovers looking for a decadent homemade dessert.
Ingredients
Scale
Cookie Dough
- 1 cup (226 g) unsalted butter softened
- 1 cup (200 g) light brown sugar firmly packed
- ½ cup (100 g) granulated sugar
- 2 Tablespoons cooking oil (avocado, canola, or vegetable oil)
- 2 large eggs (room temperature preferred)
- 1 ½ teaspoons vanilla extract
- 3 ½ cups (394 g) cake flour
- ⅔ cup (70 g) Dutch cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon table salt
Filling
- 6 Tablespoons (85 g) unsalted butter softened
- 1 cup (125 g) powdered sugar
- 2 ½ Tablespoons Dutch cocoa powder
- ¾ teaspoon vanilla extract
- Pinch of table salt
Ganache
- 1 cup (170 g) semisweet chocolate chips or couverture chocolate
- ¼ cup (60 ml) heavy cream
Instructions
- Make the Cookie Dough: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar until combined. Gradually increase speed to high and beat until the mixture is light and creamy, about 2 minutes.
- Add Wet Ingredients: Stir in the cooking oil, eggs, and vanilla extract on low speed until fully combined, then set aside.
- Combine Dry Ingredients: In a separate medium bowl, whisk together cake flour, Dutch cocoa powder, baking powder, baking soda, and salt.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing until the dough is thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
- Prepare Filling: While dough chills, beat the softened butter in a medium bowl until smooth and creamy. Gradually add powdered sugar in several parts, beating until smooth after each addition. Stir in cocoa powder, vanilla extract, and a pinch of salt until thoroughly combined.
- Freeze Filling: Using a 1 tablespoon scoop, portion the filling onto a wax paper-lined baking sheet or plate and freeze for at least 15 minutes, while preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- Assemble Cookies: Once dough and filling are chilled, scoop dough into ¼ cup (75g) balls. Roll each ball between palms and press a deep indent in the center. Place a dollop of filling into the indent, then roll dough around the filling to enclose completely, forming a smooth ball. Place cookies on prepared sheet, spacing at least 2 inches apart.
- Bake: Bake cookies in the center rack of the preheated oven for 14 minutes. The cookies may appear slightly underdone on top but edges should be set.
- Cool Cookies: Allow cookies to cool completely on the baking sheet before handling as they are fragile when warm.
- Make Ganache: Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat for 30 seconds, stir, then continue heating in 15-second increments, stirring well between, until melted and smooth.
- Top Cookies: Once cookies are fully cooled, spread about 1 tablespoon of ganache evenly over the top of each cookie. Let ganache solidify before serving.
Notes
- For best texture, use cake flour. If unavailable, substitute with 3 cups all-purpose flour (375g) plus 2 tablespoons (16g) cornstarch.
- Store cookies in an airtight container at room temperature for up to 2 days. For longer storage up to a week, refrigerate due to the ganache topping.
- Cookies are best served warm; let refrigerated cookies come to room temperature before enjoying.
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
