I’ve had to do a lot of baking this week. It’s not something I enjoy. In fact, if you were in my kitchen you would hear some very colorful language being used! Anyway, I made Chewy Chocolate Raisin Cookies. The recipe below is very similar, but it uses some ancho chile pepper in them. I happen to be addicted to Lindt’s Dark Chili Chocolate.
Spicy Chocolate Crackled Cookies
Makes 3½ dozen cookies
12 oz semi-sweet baking chocolate, divided
¾ cup flour
2 tsp cinnamon
1 tsp Ancho Chile Pepper
½ tsp baking powder
¼ tsp salt
¼ cup (½ stick) butter, softened
½ cup granulated sugar
¼ cup firmly packed brown sugar
2 eggs, lightly beaten
2 tsp Vanilla Extract
Heat oven to 375°F. Melt 8 oz of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 oz 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 1½ 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.
Roasted Ginger Chocolate Crackled Cookies: Prepare cookies as directed using 8 oz semi-sweet baking chocolate, melted, and 4 oz bittersweet baking chocolate, chopped. Use ground ginger in place of the cinnamon.