Prep 30 mins
Cook 10 mins
Found this one in an ad in Sunset magazine, I'm dying to try these!
- 12 ounces semisweet baking chocolate, divided
- 3⁄4 cup flour
- 2 teaspoons cinnamon (roasted saigon is preffered)
- 1 teaspoon ancho chili, ground
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄4 cup butter
- 1⁄2 cup granulated sugar
- 1⁄4 firmly packed brown sugar
- 2 eggs, lightly beaten
- 2 teaspoons vanilla extract
- Preheat oven to 375.
- Melt 8 oz of the chocolate as directed on the package, set aside.
- Coarsely chop the remaining 4 oz of chocolate.
- Mix flour, cinnamon, ancho chile, baking powder, and salt in a small bowl.
- Beat butter and sugars in a large bowl w/ a mixer on medium until light and fluffy.
- Add eggs and vanilla, mix well.
- Add melted chocolate, beat until well blended.
- Gradually beat in flour mixture on low until well mixed.
- Stir in chopped chocolate.
- Drop in rounded tablespoons 1.5 inches apart on parchment-paper lined baking sheets.
- Bake in preheated 375 degree oven for about 10 mins or until cookies are just set and slightly cracked on top.
- Transfer cookies on parchment paper to wire rack, cool completely.
Delicious chocolate cookies. The cinnamon and ancho chili powder add a warmth to the cookie -- it does not lend heat, but rather depth of flavor that compliments the chocolate very well. Might add a bit more ancho chili powder next time and lessen the cinnamon just to experiment with the flavors. Made for My Three Chefs, June, 2012.