Description
Delight in these rich and indulgent Devil’s Food Cookies featuring a moist chocolate cake flour dough encasing a creamy cocoa filling, finished with a smooth semisweet chocolate ganache topping. These decadent cookies are perfect for chocolate lovers craving a luscious treat with a tender crumb and irresistible frosting.
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
- Prepare Cookie Dough: In a large mixing bowl or stand mixer fitted with paddle attachment, beat softened butter and both sugars on medium speed until combined. Gradually increase speed to high and beat until light and creamy, approximately 2 minutes.
- Add Wet Ingredients: Add cooking oil, eggs, and vanilla extract to the butter-sugar mixture. Stir on low speed until all ingredients are fully incorporated. Set aside.
- Mix Dry Ingredients: In a separate medium bowl, whisk together cake flour, Dutch cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine Dough: Gradually add dry ingredients into the wet mixture, mixing until no streaks remain. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
- Prepare Filling: While dough chills, place softened butter in a medium bowl and beat with electric mixer until smooth and creamy. Gradually add powdered sugar in 3 to 4 parts, mixing well after each addition until smooth.
- Finish Filling: Add Dutch cocoa powder, vanilla extract, and a pinch of salt to the butter-sugar mixture. Stir until smooth and fully combined. Scoop filling by tablespoon-sized portions onto a wax paper-lined plate or baking sheet and freeze a minimum of 15 minutes.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Assemble Cookies: Remove chilled dough. Scoop dough into ¼ cup (75 g) sized balls. Roll each ball between palms and make a deep indentation in center. Place one frozen filling dollop into the indent and carefully roll dough around filling to completely enclose it and form a smooth ball. Place cookies on prepared sheet at least 2 inches apart.
- Bake: Bake on the center rack of the preheated oven for 14 minutes. Cookies may appear slightly underdone on top but edges should be set.
- Cool Cookies: Allow cookies to cool completely on the baking sheet to firm up before handling.
- Make Ganache: Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat for 30 seconds, stir, then continue microwaving in 15-second increments stirring well until chocolate is melted and smooth.
- Finish Cookies: Spread approximately 1 tablespoon of ganache evenly over the top of each cooled cookie. Allow ganache to solidify before serving.
Notes
- Cake flour is recommended for best texture, but you can substitute with 3 cups all-purpose flour (375 g) plus 2 Tablespoons (16 g) cornstarch.
- Store cookies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate in airtight container for up to 1 week.
- Cookies are best enjoyed at room temperature; allow refrigerated cookies to come to room temperature before serving for optimum flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 310 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
