Spicy Chocolate Crackled Cookies!
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
3.5 dozen
- Serves:
- 42
ingredients
- 340.19 g semisweet baking chocolate, divided
- 177.44 ml flour
- 9.85 ml cinnamon (roasted saigon is preffered)
- 4.92 ml ancho chili, ground
- 2.46 ml baking powder
- 1.23 ml salt
- 59.14 ml butter
- 118.29 ml granulated sugar
- 0 firmly packed brown sugar
- 2 eggs, lightly beaten
- 9.85 ml vanilla extract
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
heatherhopecs
United States