Double Chocolate Crackled Cookies Recipe
These Double Chocolate Crackled Cookies are decadent with a bit of spiciness without the heat.
Over past few weeks I’ve prepared a variety of different recipes, most of which are desserts—many of them cookies. Thank goodness cookies are one of our family’s favorite, plus we’ve had a great many teenagers (I love em all!) in and out of our home over the past few months with football games and other after-school activities so the cookies have come in handy. Teenagers do like some cookies. Although I was a little bit curious to see if they would like these Double Chocolate Crackled Cookies since they have a little bit spice in the form of Ancho Chili Pepper. But they surprised me, as teenagers are apt to do, and gobbling them down. They are mighty good.
These Double Chocolate Crackled Cookies are not spicy as far as “give me a glass of water spicy,” but more spicy as in warm spicy flavor spicy, if that makes any sense. They’re pretty quick to make with basic ingredients. The batter can be made ahead, and refrigerated or frozen. Balls of dough could even be shaped into balls and stored in a zipper top freezer bag and frozen or refrigerated for a couple of days, then easily plopped on a cookie sheet to beak up in minutes.
Enjoy!
- 12 ounces semi-sweet baking chocolate, divided
- ¾ cup flour
- 2 teaspoons McCormick® Gourmet Collection Cinnamon, Saigon
- 1 teaspoon McCormick® Gourmet Collection Chile Pepper, Ancho
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup butter, softened
- ½ cup granulated sugar
- ¼ cup firmly packed brown sugar
- 2 eggs, lightly beaten
- 2 teaspoons McCormick® Pure Vanilla Extract
- 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 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.
I’m tickled that you’re here! Like you, I wear many hats, and live to tell about it. This space is a place for sharing food, home, garden, travel and lifestyle tidbits, with some fun always thrown in for good measure.
I love these! They sound perfectly chocolatey!
I absolutely love how spice and chocolate go together! These would be so so SO amazing with a glass of milk!
These sound yummy! 🙂
Do you know if regular cinnamon can be substituted?
Hey Gabby,
Of course! Bake on! 😉
Ooo…I can’t wait to try these! I bet the chile in there makes them even more addictive. And you’re right, teenagers do love some cookies. 😉
I love the chocolate and spice combination! So good!
You pictures are beautiful and the recipe sounds delicious-reminds me of Mexican Hot Chocolate but in cookie form, can’t wait to bake them. You have a beautiful website.
I wish my boyfriend liked chocolate more so I could make more cookies like these!
Hey, more for you since he doesn’t like chocolate. 🙂
Wow, these cookies are calling out to me!! I love this!
do you know if regular chili powder would work in place of ancho chili powder?
Yes, Sharona. I think that would be fine. Depending on the chili powder you use, you may want to adjust for the heat factor.
Pingback: Peanut Butter Cookie Cups Recipe - She Wears Many Hats