Devil’s Food Cookies

Name: Devil’s Food Cookies
Prep time: 40 min
Cook time: 14 min
Total time: 1 h 24 min
Yield: 14 cookies
Ingredients: 1 1 cup unsalted butter; 1 1 cup light brown sugar; ½ ½ cup granulated sugar; 2 2 Tablespoons cooking oil; 2 2 large eggs; 1 ½ 1 ½ teaspoons vanilla extract; 3 ½ 3 ½ cups cake flour; ⅔ ⅔ cup dutch cocoa powder; 2 2 teaspoons baking powder; ¼ ¼ teaspoon baking soda; ¾ ¾ teaspoon table salt; 6 6 Tablespoons unsalted butter; 1 1 cup powdered sugar; 2 ½ 2 ½ Tablespoons dutch cocoa powder; ¾ ¾ teaspoon vanilla extract; Pinch of table salt; 1 1 cup semisweet chocolate chips or couverture chocolate; ¼ ¼ cup heavy cream

User Reviews

5.0

9 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Additional Time
30 mins
Total Time
1 hr 24 mins
Servings
14 cookies
Calories
522 kcal
Course
Dessert, Baked Goods
Cuisine
American

Devil’s Food Cookies

Angela Watkins

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These deliriously dark and chocolatey devil's food cookies are inspired by the classic cake. They have a fudgy buttercream filling and ganache topping for the ultimate gourmet cookie experience! Recipe includes a how-to video!

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Ingredients

Servings

Cookie Dough

1 1 cup unsalted butter softened
1 1 cup light brown sugar firmly packed
½ ½ cup granulated sugar
2 2 Tablespoons cooking oil avocado, canola, or vegetable oil
2 2 large eggs room temperature preferred
1 ½ 1 ½ teaspoons vanilla extract
3 ½ 3 ½ cups cake flour
⅔ ⅔ cup dutch cocoa powder
2 2 teaspoons baking powder
¼ ¼ teaspoon baking soda
¾ ¾ teaspoon table salt

Filling

6 6 Tablespoons unsalted butter softened
1 1 cup powdered sugar
2 ½ 2 ½ Tablespoons dutch cocoa powder
¾ ¾ teaspoon vanilla extract
Pinch of table salt

Ganache

1 1 cup semisweet chocolate chips or couverture chocolate
¼ ¼ cup heavy cream

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Instructions

Cookie Dough

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!).
Add oil, eggs, and vanilla extract and stir on low-speed until all ingredients are completely combined. Set aside.
In a medium-sized mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add dry ingredients into wet, mixing until all ingredients are thoroughly combined.
Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes. While dough is chilling, make your filling.

Filling

Place butter in a medium-sized bowl and use an electric mixer to beat until smooth and creamy.
Gradually add powdered sugar (I do this in 3 or 4 parts), beating after each addition until smooth and combined.
Add cocoa powder, vanilla extract, and salt and stir until smooth and completely combined.
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.

Assembly

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.
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.
Allow cookies to cool completely on the baking sheet (they are fragile when warm!) before topping with ganache.

Ganache

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.
Once cookies are completely cool, spread ganache evenly over tops of cookies, about 1 Tablespoon per cookie. Allow ganache to solidify before enjoying!

Equipments used:

Notes

Cake flour is really recommended for the best texture, but if you don’t have it you can substitute 3 cups all-purpose flour (375g) and 2 Tablespoons (16g) cornstarch for the cake flour.
These cookies may be stored at room temperature in an airtight container for up to 2 days. Due to the ganache, I recommend refrigerating (in an airtight container) if storing for longer than this (will keep for up to a week). These cookies are great warm, though, so set them out to come to room temperature before enjoying for best results!

Nutrition Information

Show Details

Serving 1cookie Calories 522kcal (26%) Carbohydrates 64g (21%) Protein 7g (14%) Fat 28g (43%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 77mg (26%) Sodium 209mg (9%) Potassium 220mg (6%) Fiber 4g (16%) Sugar 36g (72%) Vitamin A 659IU (13%) Vitamin C 0.03mg (0%) Calcium 86mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 14cookies

Amount Per Serving

Calories 522 kcal

% Daily Value*

Serving	1cookie
Calories	522kcal	26%
Carbohydrates	64g	21%
Protein	7g	14%
Fat	28g	43%
Saturated Fat	16g	80%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	77mg	26%
Sodium	209mg	9%
Potassium	220mg	5%
Fiber	4g	16%
Sugar	36g	72%
Vitamin A	659IU	13%
Vitamin C	0.03mg	0%
Calcium	86mg	9%
Iron	2mg	11%