Add a subtle hint of heat and warmth to chocolate cookies with El Guapo® Ground New Mexico Chile and ground ginger!
15m
PREP TIME
10m
COOK TIME
125
CALORIES
12
INGREDIENTS
Ingredients 26 Servings
- 8 ounces bittersweet chocolate
- 1 1/2 cups all-purpose flour
-
1
teaspoon
El Guapo® Ground Cinnamon (Canela Molida)
![substitution]( "substitution")
Substitutions available
- cinnamon ground
-
1
teaspoon
El Guapo® Ground Ginger (Ajenjible Molida)
![substitution]( "substitution")
Substitutions available
- ginger ground
- 1/2 teaspoon El Guapo® Ground New Mexico Chili Powder (Chile Nuevo Mexico Molido)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
INSTRUCTIONS
- 1 Preheat oven to 375°F. Melt chocolate as directed on package. Set aside. Mix flour, cinnamon, ginger, ground New Mexico chile, baking powder and salt in medium bowl.
- 2 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 blended. Drop dough by rounded tablespoons (medium cookie scoop) onto parchment-lined cookie sheets about 1 1/2 inches apart.
- 3 Bake about 10 minutes or just until cookies are set and slightly cracked on top. Use parchment paper to transfer cookies to wire. Cool completely.
