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.

Nutrition information

(Amount per serving)

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