Decadent chocolate chunk cookies with a hint of smoky heat from the Ancho Chile Pepper will please the most refined palates.
15m
PREP TIME
10m
COOK TIME
155
CALORIES
11
INGREDIENTS
Servings: 21 (2 cookies)
Ingredients
- 12 ounces semi-sweet baking chocolate, divided
- 3/4 cup flour
- 2 teaspoons McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1 teaspoon McCormick Gourmet™ Ancho Chile Pepper
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup (/2 stick) butter, softened
- 1/2 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 2 eggs, lightly beaten
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
INSTRUCTIONS
- 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
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