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Devil's Food Cake Inspired Cookies are Intensely Chocolatey



These deliriously dark and chocolatey devil’s food cookies are inspired by the classic cake. They have a fudgy buttercream filling and ganache topping for the ultimate gourmet cookie experience!

Recipe: https://sugarspunrun.com/devils-food-cookies/

Ingredients
Cookie Dough
1 cup unsalted butter, softened (226g)
1 cup light brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
2 Tablespoons cooking oil (avocado, canola, or vegetable oil)
2 large eggs, room temperature preferred
1 ½ teaspoons vanilla extract
3 ½ cups cake flour (394g)
⅔ cup Dutch cocoa powder (70g)
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon table salt
Filling
6 Tablespoons unsalted butter, softened (85g)
1 cup powdered sugar (125g)
2 ½ Tablespoons Dutch cocoa powder
¾ teaspoon vanilla extract
Pinch of table salt
Ganache
1 cup semisweet chocolate chips or couverture chocolate (170g)
¼ cup heavy cream (60ml)

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link): https://amzn.to/36AXRkO
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx
Tablespoon cookie scoop (Affiliate Link): https://amzn.to/2VWXlbK
Large cookie scoop (Affiliate Link): https://amzn.to/3Vj4tQ0
Parchment Paper (Affiliate Link): https://amzn.to/3OQwevU

Instructions
00:00 Introduction
Cookie Dough
00:24 In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), use an electric mixer to beat butter and sugar together until combined. Gradually increase mixer speed to high and beat until light and creamy (at least a minute or two!).
01:46 Add oil, eggs, and vanilla extract and stir on low-speed until all ingredients are completely combined. Set aside.
03:10 In a medium-sized mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
04:50 Gradually add dry ingredients into wet, mixing until all ingredients are thoroughly combined.
05:40 Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes. While dough is chilling, make your filling.
Filling
06:17 Place butter in a medium-sized bowl and use an electric mixer to beat until smooth and creamy.
06:50 Gradually add powdered sugar (I do this in 3 or 4 parts), beating after each addition until smooth and combined.
07:15 Add cocoa powder, vanilla extract, and salt and stir until smooth and completely combined.
08:05 Scoop frosting by 1 Tablespoon-sized scoop onto a wax paper lined baking sheet or plate, and place in the freezer while your dough finishes chilling (a minimum of 15 minutes). Meanwhile, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
Assembly
09:41 Once dough and filling have chilled and dough is no longer too sticky to easily manage, remove the dough from the refrigerator. Scoop into ¼ cup (75g)-sized balls. Roll the dough between your palms and make a deep indent to the center of the dough. Remove filling from the freezer and place one filling dollop into the indent. Roll the dough around the filling to center it and completely conceal it and roll to form a smooth ball. Place on prepared baking sheet, spacing cookies at least 2” apart.
11:30 Transfer to center rack of 350F (175C) oven and bake for 12-14 minutes. Cookies may look slightly underdone on top but edges should be firm/set.
11:57 Allow cookies to cool completely on the baking sheet (they are fragile when warm!) before topping with ganache.
Ganache
12:10 Once cookies have cooled, combine chocolate and heavy cream in a microwave-safe bowl. Heat in the microwave for 30 seconds, stir, and continue microwaving in 15 second increments, stirring well in-between, until chocolate is melted and smooth.
13:40 Once cookies are completely cool, spread ganache evenly over tops of cookies, about 1 Tablespoon per cookie. Allow ganache to solidify before enjoying!

Notes
All-purpose flour
Cake flour is really recommended for the best texture, but if you don’t have it you can substitute 3 cups all-purpose flour (375g) and 2 Tablespoons (16g) cornstarch for the cake flour.
Storing
These cookies may be stored at room temperature in an airtight container for up to 2 days. Due to the ganache, I recommend refrigerating (in an airtight container) if storing for longer than this (will keep for up to a week). These cookies are great warm, though, so set them out to come to room temperature before enjoying for best results!

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“Devil's Food Cake Inspired Cookies are Intensely Chocolatey” üzerine 24 yorum

  5. Your “it makes me so happy” comment and absolutely gorgeous smile at 2:29 made me genuinely smile myself. Thank you! It’s Monday, gloomy and totally overcast here now and I needed that little bit of sunshine! I see your recipes like this one with so much chocolate and think 😬 because I’m not a fan of chocolate, but I watch them anyway because I know that you will elevate my mood. Your husband needs to thank his lucky stars that he found you. I recommend that you do the following. Arrange for one of your sisters to babysit for you. Next, call your husband at work right now and tell him that someone from YouTube named Lettuce-and-Tomatoes thinks he should take you to your favorite restaurant for dinner tonight. Wonderful video for a recipe I’ll probably never make! 👏🏻🥇🏆

  8. I found you somewhat recently and I now refer to you for recipes. I have a chocoholic sister who would love these. Can you please tell me your source for couverture chocolate? Its hard to find and when i do the chocolate was not as i remembered it when it used to be available at a speciality store near me. It seemed old. I certainly have never found it in chips like these. Not referring to the big baking chips.
    I made a cake when i was 18 that called for couverture. Me and mom never heard of it. My mom found it at this store. The cake was so rich, out of this world. Years later, i made this cake again with another chocolate …unable to find the couverture…..NOT THE SAME. Couverture is special! I cant believe ive had a hard time even on line.

  15. Have to bookmark this one to try out! Love the way that you share each step of the way as usual. I'm actually thinking of incorporating your ganache topping for my marble chocolate loaf recipe. It originally has a chocolate crumble on top, but I might use your ganache as the buffer between the loaf and crumble. Always creative ideas you share, and it's given me some of my own. Thanks!

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