Devil’s Food Cookies

Name: Devil’s Food Cookies
Prep time: 40 min
Cook time: 14 min
Total time: 54 min
Yield: 14
Ingredients: 1 cup unsalted butter (softened); 1 cup light brown sugar (firmly packed); ½ cup 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 cake flour; ⅔ cup Dutch cocoa powder; 2 teaspoons baking powder; ¼ teaspoon baking soda; ¾ teaspoon table salt; 6 Tablespoons unsalted butter (softened); 1 cup powdered sugar; 2 ½ Tablespoons Dutch cocoa powder; ¾ teaspoon vanilla extract; Pinch of table salt; 1 cup semisweet chocolate chips or couverture chocolate; ¼ cup heavy cream

Prep 40 min Cook 14 min Serves 14 Source

Ingredients

1 cup unsalted butter (softened)
1 cup light brown sugar (firmly packed)
½ cup 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 cake flour
⅔ cup Dutch cocoa powder
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon table salt
6 Tablespoons unsalted butter (softened)
1 cup powdered sugar
2 ½ Tablespoons Dutch cocoa powder
¾ teaspoon vanilla extract
Pinch of table salt
1 cup semisweet chocolate chips or couverture chocolate
¼ cup heavy cream

Steps

1
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!).
2
Add oil, eggs, and vanilla extract and stir on low-speed until all ingredients are completely combined. Set aside.
3
In a medium-sized mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
4
Gradually add dry ingredients into wet, mixing until all ingredients are thoroughly combined.
5
Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes. While dough is chilling, make your filling.
6
Place butter in a medium-sized bowl and use an electric mixer to beat until smooth and creamy.
7
Gradually add powdered sugar (I do this in 3 or 4 parts), beating after each addition until smooth and combined.
8
Add cocoa powder, vanilla extract, and salt and stir until smooth and completely combined.
9
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.
10
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
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.
12
Allow cookies to cool completely on the baking sheet (they are fragile when warm!) before topping with ganache.
13
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.
14
Once cookies are completely cool, spread ganache evenly over tops of cookies, about 1 Tablespoon per cookie. Allow ganache to solidify before enjoying!