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Ingredients
- 12 oz semi-sweet baking chocolate, divided
- 3/4 cup flour
- 2 tsp roasted saigon cinnamon
- 1 tsp ancho chile pepper
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (1/2 stick) butter, softened
- 1/2 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 2 eggs, lightly beaten
- 2 tsp pure vanilla extract
Details
Preparation
Step 1
1. 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.
Preheat oven to 375 degrees.
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 mixed. Stir in chopped chocolate. Drop dough by rounded tablespoons, 1 1/2 inches apart on parchment paper lined baking sheets.
3. Bake @ 375 for about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack, cool completely.
Makes 3 1/2 dozen
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