Sunday, January 12, 2014

Double Chocolate Crackled Cookies

I came home one day over break and Kathleen was making these.  I thought I had bought Ancho chili powder, but after she opened it, it was a fruity smelling seasoning.  We used chipotle chili powder.  They are spicy, but addicting!
Double Chocolate Crackled Cookies
12 ounces semi-sweet baking chocolate, divided
3/4 cup flour
2 teaspoons McCormick® Gourmet Collection Cinnamon, Saigon
1 teaspoon McCormick® Gourmet Collection Chile Pepper, Ancho we used Chipotle
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, softened
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
2 eggs, lightly beaten
2 teaspoons McCormick® Pure Vanilla Extract

1. Preheat oven to 375°F.
2. Melt 8 ounces of the chocolate as directed on package. Set aside.
3. Coarsely chop remaining 4 ounces chocolate.
4. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl.
5. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Add melted chocolate; beat until well blended.
6. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate.
7. Drop dough by rounded tablespoons or medium cookie scoop 1 1/2 inches apart on parchment paper-lined baking sheets.
8. Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack; cool completely.


1 comment:

  1. Thanks for the recipe! Going to try making these tonight!