Description
Delicious Devil’s Food Cookies featuring rich cocoa-flavored cake flour dough filled with a creamy chocolate filling and topped with a smooth chocolate ganache, perfect for a decadent treat.
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 Cookie Dough: In a large mixing bowl or stand mixer fitted with the paddle attachment, beat butter and sugars together on medium speed until light and creamy, about 2 minutes. Add cooking oil, eggs, and vanilla extract, mixing on low speed until combined.
- Combine Dry Ingredients: In a medium bowl, whisk cake flour, cocoa powder, baking powder, baking soda, and salt until well mixed.
- Mix Dough: Gradually add dry ingredients to the wet ingredients, mixing until fully combined. Cover with plastic wrap and refrigerate for 30 minutes.
- Prepare Filling: While dough chills, beat softened butter in a medium bowl until smooth. Gradually add powdered sugar in 3-4 parts, beating after each addition until creamy. Stir in cocoa powder, vanilla extract, and a pinch of salt until combined. Scoop filling by tablespoon onto wax paper and freeze for at least 15 minutes.
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Assemble Cookies: Remove dough from fridge and scoop ¼ cup (75 g) sized dough balls. Shape into balls, then press a deep indent into the center. Place one filling scoop into the indent and wrap dough around the filling to enclose it completely, rolling into a smooth ball. Place on the prepared baking sheet, spacing cookies 2 inches apart.
- Bake Cookies: Bake on the center rack for 14 minutes. Cookies may appear slightly underdone on top but edges should be set. Let cool completely on the baking sheet before handling.
- Make Ganache: Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat for 30 seconds, stir, then continue heating in 15-second intervals stirring well until smooth and melted.
- Top Cookies: Once cookies are completely cooled, spread about 1 tablespoon of ganache evenly over the tops. Allow ganache to set before serving.
Notes
- Cake flour is recommended for best texture, but you can substitute 3 cups (375 g) all-purpose flour plus 2 tablespoons (16 g) cornstarch if unavailable.
- Store cookies at room temperature in an airtight container for up to 2 days. For longer storage (up to a week), refrigerate in an airtight container due to the ganache topping.
- Cookies taste best warmed to room temperature after refrigeration.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg