From the kitchen of One Perfect Bite...If you are looking for another chocolate cookie, this spicy version from McCormick might just fill the bill. This is a chocolate cookie that gets its heat from Ancho chili powder. Some love these spicy versions, some do not. This is a perfect recipe for those whose families love the heat. I must admit I prefer my chocolate straight up, but the Silver Fox really likes this version, so I'm including it here. If your family loves heat with sweet, this version of crackle cookies might be just what you are looking for. They are simple to make, store well and add something a little different to your holiday cookie tray. Here is how they are made.
Chocolate Chili Crackled Cookies...from the kitchen of One Perfect Bite courtesy of McCormick recipes
12 ounces semi-sweet baking chocolate, divided use
3/4 cup flour
2 teaspoons cinnamon
1 teaspoon Ancho chili pepper
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, softened
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
2 eggs, lightly beaten
2 teaspoons vanilla extract
1) Preheat oven to 375 degrees F. Melt 8 ounces of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 ounces chocolate.
2) Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl.
3) 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 and 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.
4) 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. Yield: 3 dozen cookies.
One Year Ago Today: Two Years Ago Today:Sweet Chocolate and Almond Rondels Double Chocolate Biscotti
Three Years Ago Today: Four Years Ago Today:White Chicken Chili Hong Kong-Style Broccoli