Intensely Chocolatey Devil's Food Cake Inspired Cookies

By Sugar Spun Run · 90 min

Ingredients

Instructions

1. Beat the butter and both sugars until light and creamy, about a minute or two. Add the oil, eggs and vanilla and mix on low until fully combined.
2. Whisk the flour, cocoa, baking powder, baking soda and salt together, then add them gradually to the wet mixture until thoroughly combined.
3. Cover the dough and chill for 30 minutes. Meanwhile, make the filling: beat the 6 Tablespoons butter until smooth, add the powdered sugar in 3 or 4 parts beating after each, then mix in the cocoa, vanilla and salt.
4. Scoop the filling into 1 Tablespoon portions onto a wax-paper-lined sheet and freeze for at least 15 minutes. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
5. Once the dough is chilled but still easy to handle, scoop 1/4 cup (75 g) balls. Press a deep well in each, place a frozen filling portion inside, and seal it into a smooth ball.
6. Space the balls at least 2 inches apart on the prepared sheet and bake on the center rack at 350°F (175°C) for 12-14 minutes, until the edges are firm and set; the tops may look slightly underdone.
7. Let the cookies cool completely on the sheet before topping them.
8. Melt the chocolate with the heavy cream in the microwave: heat 30 seconds, stir, then heat in 15-second bursts, stirring between each, until smooth. Spread about 1 Tablespoon over each fully cooled cookie and let it set.

Summarized from Sugar Spun Run's video. Watch it for the details.

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