Chocolate Caliente Cookies
Ready In: 27 mins
Yields: 20 Cookies
Ingredients
- 1 3⁄4 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks, divided
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄16 teaspoon pinch ground cayenne pepper
- 1⁄2 cup butter, softened
- 1⁄2 cup granulated sugar
- 1⁄2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Directions
- MICROWAVE 1 cup chunks in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted.
- COMBINE flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Refrigerate for 2 hours.
- PREHEAT oven to 350º F. Line baking sheets with foil.
- SHAPE dough into 1 1/2-inch balls. Place 3 inches apart on baking sheets.
- BAKE for 12 minutes or until cookies are puffed and centers are set but still soft. Immediately place remaining chunks, about 5 to 6 chunks per cookie, onto tops of cookies. Cool on baking sheets for 2 minutes; remove to wire racks. Allow chunks to soften and spread melted chocolate evenly over tops of cookies.
- TIP: For a richer chocolate flavor, substitute three 4-ounce bars of NESTLÉ® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark or 62% Cacao Bittersweet Baking Chocolate, broken into pieces, for the semi-sweet chocolate chunks.
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