Chocolate Crackled Cookies

By cmschnettler

Ingredients

• OR:
• 12 ounces semi-sweet baking chocolate, divided
• 8 ounces semi-sweet baking chocolate, melted, and 4 ounces bittersweet baking chocolate, chopped
• 3/4 cup flour
• 2 teaspoons Saigon Cinnamon
• 1 teaspoon Ancho Chile Pepper
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup (1/2 stick) butter, softened
• 1/2 cup granulated sugar
• 1/4 cup firmly packed brown sugar
• 2 eggs, lightly beaten
• 2 teaspoons Pure Vanilla Extract

Details

Servings 12
Adapted from mccormickgourmet.com

Preparation

Step 1

1. Preheat oven to 375°F. Melt 8 ounces of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 ounces chocolate. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl.

2. 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. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons or medium cookie scoop 1 1/2 inches apart on parchment paper-lined baking sheets.

3. 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.