Description
Delicious and indulgent Devil’s Food Cookies feature a rich chocolate cake flour dough filled with creamy cocoa frosting and topped with a smooth chocolate ganache. These moist, fudgy cookies offer a perfect balance of chocolatey flavor and tender texture, ideal for sharing or enjoying as a special 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
- Prepare Cookie Dough: In a large mixing bowl or stand mixer fitted with paddle attachment, beat the butter, light brown sugar, and granulated sugar together on medium speed until light and creamy, about 1 to 2 minutes. Add the cooking oil, eggs, and vanilla extract and mix on low speed until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together cake flour, Dutch cocoa powder, baking powder, baking soda, and salt. Gradually add this dry mixture into the wet ingredients and mix until thoroughly combined. Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
- Make Filling: While the dough chills, beat softened butter in a medium bowl until smooth and creamy. Gradually add powdered sugar in 3 to 4 parts, beating until smooth after each addition. Stir in Dutch cocoa powder, vanilla extract, and a pinch of salt until evenly combined. Scoop the filling by tablespoon-sized portions onto a wax paper lined baking sheet and freeze for 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: Remove chilled dough from refrigerator. Scoop dough into ¼ cup (75 g) balls. Roll each ball between your palms and make a deep indent in the center. Place one frozen filling dollop into the indent, then carefully roll the dough around the filling to fully encase it, forming a smooth ball. Place cookies on the prepared baking sheet spaced at least 2 inches apart.
- Bake Cookies: Bake on the center rack of the preheated oven for 14 minutes. The cookies may look slightly underdone on top but edges should be set. Allow cookies to cool completely on the baking sheet as they are fragile when warm.
- Prepare Ganache: Once cookies are cooled, combine semisweet chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue microwaving in 15-second increments, stirring between each, until chocolate is melted and smooth.
- Top Cookies with Ganache: Spread about 1 tablespoon of ganache over the top of each fully cooled cookie. Allow ganache to set before serving.
Notes
- Cake flour is recommended for the best texture. If unavailable, substitute with 3 cups (375 g) all-purpose flour plus 2 tablespoons (16 g) cornstarch.
- Store cookies at room temperature in an airtight container for up to 2 days. For longer storage up to one week, refrigerate in an airtight container to preserve ganache quality.
- Cookies are especially good warm; allow refrigerated cookies to come to room temperature before serving for optimal softness and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
