Ingredients for Spicy Chocolate Crackled Cookies
- Semisweet Baking Chocolate
- 2 cups (250g) all-purpose flour
- 1 teaspoon ground cinnamon
- Ancho Chili
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks, 227g) unsalted butter
- Granulated Sugar
- Brown Sugar
- 2 large eggs
- Vanilla Extract
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How to Make Spicy Chocolate Crackled Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Melt 8 ounces (227g) of semi-sweet chocolate chips according to package directions. Set aside to cool slightly.
- Coarsely chop the remaining 4 ounces (113g) of semi-sweet chocolate chips.
- In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ancho chile powder, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks, 227g) unsalted butter and 1 cup (200g) granulated sugar and 1/2 cup (100g) packed brown sugar with an electric mixer until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Add the melted chocolate to the wet ingredients and beat until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the chopped chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving 1.5 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
27g
Fat
11g
Carbs
3g
