Chocolate Crackled Cookies

Decadent chocolate chunk cookies with a hint of smoky heat from the Ancho Chile Pepper will please the most refined palates.

Ingredients
Serves: 21
Serving Size: 2 cookies
Directions
15 mins Prep time 10 mins Cook time
15 mins Prep time
10 mins Cook time
  • 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

  • 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

  • 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

Cooking tip

Roasted Ginger Chocolate Crackled Cookies: Prepare cookies as directed using 8 ounces semi-sweet baking chocolate, melted, and 4 ounces bittersweet baking chocolate, chopped. Use McCormick Gourmet™ Roasted Ground Ginger in place of the Saigon Cinnamon.

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Nutrition information

(Amount per serving)

  • Calories: 155Cholesterol: 26mg
  • Sodium: 62mgProtein: 2g
  • Total Fat: 7gFiber: 1g
  • Carbohydrate: 21g

Ratings & Reviews: 9

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Comments

  • Liza on 12/27/2014

    turned out just like the picture and was delicious!!!!

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  • taylor s. on 06/30/2014

    it did not turn out as the picture. but it tasted FABULOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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  • taylor s. on 06/30/2014

    it didn't come out as the picture. cause we need not put it on the paper. but it tasted FABULOUS!!!!!!!!!!

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  • Chuck on 09/21/2013

    I have made both versions of these cookies. My wife and neighbors loved them. Be careful not to overbake.

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  • Priscilla on 01/28/2014

    Delightfully flavorful--impossible to eat only TWO

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  • Linda on 01/17/2014

    Love these! I made 24, baked @ 350 for 10 min and they came out beautifully.

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  • Stella on 12/19/2013

    I just made a batch and my sons love them! My advice use 1/2 tsp of the chili pepper, and do not over bake keep it at 10 minutes. I also put them in the refrigerator for 5 minutes so that it would be easy to scoop onto the cookie sheet.

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  • Amanda on 12/12/2013

    The original recipe is good. I made them again but made some changes. I took out the chili powder and switched the semi sweet chocolate chunks for peppermint bark. Amazing!

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  • michelle m. on 02/03/2014

    The taste was great but I couldn't get them to sit up for cookies, I had to spread the batter in a baking dish. The batter was too wet and soft.

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