This cookie is a mean, bad ass cookie.  It pulls no punches and oh my, it's so good! 

I took these beauties with me when meeting a new group of ladies to drink wine (not me this time due to no booze January) and natter about Project Life. 

Also it's time to embrace the cup measure system.  I disliked it so much at first and converted everything to grams but so many recipes here are in cups and I hate maths so cups it is! 


Dry ingredients:

1.5 cups sifted all purpose flour
1 cup sifted cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cayenne pepper (or more if you like it hot!)
1 cup chocolate chips or chunks

Wet Ingredients:

1 1/2 cups dark brown sugar
1/2 cup canola oil
2 eggs
1 tablespoon vanilla extract
3 tablespoons fresh squeezed ginger juice or fresh grated ginger root

1. Pre heat the oven to 375 C. 
2. Combine the wet and the dry ingredients.
3. On a cookie sheet press balls of cookie dough out and sprinkle with rock salt, sugar and a pinch of cayenne.
4. Bake for approximately 11 minutes or until the cookies start to crack.

And just a quick note to say I am very honoured to be guest posting each week on Older Mommy Still Yummy's Blog.  Check out my first guest post here


  1. Hi Elyse .... Is canola oil the same as veg oil ?

  2. These sound good! I'm done with my sugar fast and I'd love to make these, but my husband is allergic to fresh ginger. Any suggestions on a substitute? Lemon juice, maybe?

    1. I think lime would work well as a substitue as you will still get that zing you get from the ginger. I would use the zest and juice of 1 lime. Let me know how you get on.

    2. I'll try that, thanks! I love the combination of chocolate + spicy. :)


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