Description
Delicious and rich Devil’s Food Cookies with a soft, cocoa-flavored dough filled with a creamy cocoa frosting and topped with a smooth chocolate ganache. Perfectly indulgent and moist treats ideal for chocolate lovers.
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 with paddle attachment, beat butter and both sugars on high speed until light and creamy, about 2 minutes. Add oil, eggs, and vanilla extract, stirring on low speed until fully combined.
- 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 dry ingredients into wet ingredients, mixing until thoroughly combined. Cover with plastic wrap and chill dough in the refrigerator for 30 minutes.
- Prepare Filling: In a medium bowl, beat softened butter until smooth using an electric mixer. Gradually add powdered sugar in parts, beating until smooth. Stir in cocoa powder, vanilla extract, and salt until fully combined. Scoop filling by 1 tablespoon portions onto wax paper-lined sheet and freeze at least 15 minutes.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Assemble Cookies: Once dough and filling are chilled, scoop dough into ¼ cup (75 g) balls. Roll each ball to smooth, make a deep indentation in center, insert one filling dollop, then roll dough around filling to encase it completely. Place on baking sheet spaced at least 2 inches apart.
- Bake: Bake cookies for 14 minutes on center rack. Cookies will look slightly underdone on top but edges should be set. Cool completely on baking sheet before ganache.
- Make Ganache: Combine chocolate and heavy cream in microwave-safe bowl. Microwave for 30 seconds, stir, then continue heating in 15 second increments stirring well until smooth and melted.
- Top Cookies: Spread about 1 tablespoon ganache over each cooled cookie. Allow ganache to solidify before serving.
Notes
- Use cake flour for best texture; alternatively, substitute 3 cups all-purpose flour plus 2 tablespoons cornstarch.
- Store cookies at room temperature in airtight container up to 2 days. Refrigerate if storing longer, up to a week.
- For best flavor, serve cookies warm or set refrigerated cookies out to reach room temperature before enjoying.
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
