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Ingredients
- 12 oz. semi-sweet baking chocolate, divided
- 3/4 cup flour
- 2 tsp. McCormick Roasted Saigon Cinnamon
- 1 tsp. McCormick Ancho Chile Pepper
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup (1/2 stick) butter, softened
- 1/2 cup sugar
- 1/4 cup firmly packed brown sugar
- 2 eggs, lightly beaten
- 2 tsp. vanilla
Details
Preparation
Step 1
Melt 8 oz of chocolate as directed on the package. Set aside. Coarsely chop remaining 4 oz. chocolate. Mix flour, cinnamon, pepper, baking powder and salt in a small bowl.
Beat butter and sugars in a large bowl with electric beater on medium until light and fluffy. Add eggs and vanilla, mix well. Add melted chocolate; beat until blended. Gradually add flour on low speed until blended. Stir in chopped chocolate. Drop dough in rounded TBSP 1 1/2 inches apart on parchment paper-lined baking sheets.
Bake 375 for 10 minutes or until cookies are set and slightly cracked on top. Transfer on parchment paper to wire rack and cool.
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