Description
Deliciously rich Devil’s Food Cookies with a moist chocolate cookie dough, creamy cocoa filling, and a smooth chocolate ganache topping. Perfect for chocolate lovers seeking a luscious homemade 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 paddle attachment, beat butter and both sugars on medium speed until light and creamy, about 2 minutes. Add cooking oil, eggs, and vanilla extract and mix on low speed until combined. In a separate bowl, whisk cake flour, cocoa powder, baking powder, baking soda, and salt together. Gradually add dry ingredients to wet mixture and mix until well combined. Cover dough with plastic wrap and chill in the refrigerator for 30 minutes.
- Make Filling: In a medium bowl, beat softened butter until smooth and creamy. Gradually add powdered sugar, beating after each addition until fully incorporated. Stir in cocoa powder, vanilla extract, and a pinch of salt until filling is smooth. Use a tablespoon scoop to portion frosting onto a wax paper lined tray and freeze for at least 15 minutes while dough chills.
- Assemble Cookies: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove dough from refrigerator and scoop ¼ cup (75 g) sized balls. Roll each ball between palms and create a deep indent in the center. Place one frozen filling dollop into the indent, then carefully wrap dough around filling to enclose it completely and roll into a smooth ball. Place cookies on prepared baking sheet at least 2 inches apart.
- Bake Cookies: Bake on the center rack for 14 minutes until edges are set but tops may still look slightly underdone. Remove from oven and allow to cool completely on the baking sheet, as they are fragile when warm.
- Prepare Ganache: Combine semisweet chocolate and heavy cream in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue heating in 15-second intervals, stirring between each, until chocolate is fully melted and smooth.
- Finish Cookies: Once cookies are fully cooled, spread about 1 tablespoon of ganache evenly over each cookie top. Allow ganache to set before serving.
Notes
- Cake flour is preferred for the best texture. If unavailable, substitute with 3 cups (375 g) all-purpose flour plus 2 tablespoons (16 g) cornstarch.
- Store cookies in an airtight container at room temperature for up to 2 days. For longer storage up to a week, refrigerate due to ganache topping.
- Cookies are best enjoyed at room temperature; if refrigerated, allow to come to room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 130 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg
