Chocolate Devil’s Food Cookies
By Sara Haas, RDN, LDN
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Rich, chocolatey Devil's Food cookies with Tahini for added richness!
Category
Dessert
Servings
24 cookies
Prep Time
15 minutes
Cook Time
20 minutes
Author:
Sara Haas, RDN, LDN
These cookies are crunchy on the outside with a soft and spongy cake-like inside. They are amazing, yielding just the right amount of sweetness and rich, chocolaty taste. Try them with toppings of your choice for a gourmet cookie experience.
Ingredients
2 cups (240g) all-purpose flour
- 1/2 cup (42g) Dutch-processed cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup butter, softened
-
1/4 cup (60g) Once Again Tahini, room temperature
- 1/2 cup (100g) granulated sugar
- ½ cup (106g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
- Confectioners sugar, as needed, for garnishing
Directions
Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- Whisk the flour, cocoa powder, baking powder, baking soda and salt together in a medium bowl.
- In a large mixing bowl with an electric or stand mixer, beat the butter, tahini and sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the vanilla extract and egg and beat until combined.
- With the mixer on low speed, gradually add a third of the flour mixture, then half of the buttermilk. Add another third of the flour mixture followed by the remaining buttermilk and beat to combine. Add the final remaining flour and beat until just incorporated.
- Using a 1 ounce cookie scoop or two spoons, scoop dough into generous 2 tablespoon (roughly 1 ounce) portions and place 2 inches apart on prepared baking sheets.
- Bake cookies until cookies are poofy and edges are set, 13 to 15 minutes. Remove from the oven and leave on baking sheets until completely cool. Sprinkle tops with confectioners sugar before serving.
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