Chocolate Crackled Cookies
McCormick shares recipes like this to get you to buy more spices. When I was unable to find ancho chili pepper at my Nob Hill, I just went to the freezer and pulled out the bottle of dried, ground chiles I bought from a little lady while eating lunch in a market in Valladolid, Yucatan, Mexico last year. The McCormick propaganda said they would have “a hint of smoky heat.” Mine certainly had more than a hint. I am looking forward to trying them as written when I get some ancho chili pepper.
Source:
McCormick advertisement in a Better Homes and Gardens magazine I was looking through at my mother in law’s over Thanksgiving.
Makes:
32
Ingredients:
24 ounces semi-sweet baking chocolate, divided
1 ½ cups flour, 6.75 ounces
4 teaspoons McCormick® Gourmet Collection Cinnamon, Saigon
2 teaspoons McCormick® Gourmet Collection Chile Pepper, Ancho
1 teaspoon baking powder
½ teaspoon salt
½ cup butter, softened
1 cup granulated sugar
½ cup firmly packed brown sugar
4 large eggs
4 teaspoons McCormick® Pure Vanilla Extract
Directions:
- Heat oven to 375°F.
- Melt 16 ounces of the chocolate. (I use double boiler but you can melt it any way you want. Just don’t get it too hot.) Set aside.
- Coarsely chop remaining 8 ounces chocolate. (I used chocolate chips so no need to chop.) Set aside.
- Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl. Set aside.
- 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.
10. Drop dough by 2 tablespoons or medium cookie scoop 1½ inches apart on parchment paper-lined baking sheets.
11. Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on parchment paper to wire rack to cool.
Alternative:
Roasted Ginger Chocolate Crackled Cookies: Prepare cookies as directed using 16 ounces semi-sweet baking chocolate, melted, and 8 ounces bittersweet baking chocolate, chopped. Use McCormick® Gourmet Collection Roasted Ground Ginger in place of the Saigon Cinnamon.
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Comments (2)
Keoki
| #
I love ginger. I will have to see if I can get Christy to make us a batch of these. Maybe we can come and sample some of yours.
Reply
Elizabeth
| #
They seem like “festive” cookie, fitting for Christmas. My biggest complaint about Christmas treats is that they don’t include enough chocolate. Maybe it’s time to start a new Christmas tradition?
Reply