Made these yesterday with my mom and they are fantastic! Last year, LD and my mom made them and even Mr Picky loved them. If kids don’t know about the ancho chile powder they’ll never know it’s there.
One suggestion: after the cookies have cooled, dust with powdered sugar. The powdered sugar helps keep the chocolate from being overwhelming (yes, I said the chocolate was overwhelming). Also, keep the cookie dough balls small because, well…same reason and you can share with many more people if you have more of them on hand.
Decadent chocolate chunk cookies with a hint of smoky heat from the Ancho Chile Pepper will please the most refined palates.
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Makes 3 1/2 dozen or 21 (2 cookie) servings.
Prep Time: 15 minutes
Cook Time: 10 minutes per batch (you may need to bake a minute or so longer to get the cookies to flatten)
12 ounces semi-sweet baking chocolate, divided
3/4 cup flour
2 teaspoons Cinnamon
1 teaspoon McCormick® Gourmet Collection Chile Pepper, Ancho
1/2 teaspoon baking powder
1/4 teaspoon 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 teaspoons Pure Vanilla Extract
1. 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.
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 or medium cookie scoop 1 1/2 inches apart on parchment paper-lined baking sheets.
3. 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.