INGREDIENTS
12 oz. semi-sweet baking chocolate, divided
3/4 cup flour
2 tsp. Roasted Saigon Cinnamon
1 tsp. Ancho Chile Pepper
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup (1/2 stick) butter, softened
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
2 eggs, lightly beaten
2 tsp. vanilla extract
3/4 cup flour
2 tsp. Roasted Saigon Cinnamon
1 tsp. Ancho Chile Pepper
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup (1/2 stick) butter, softened
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
2 eggs, lightly beaten
2 tsp. vanilla extract
Instructions
MELT 8 oz. of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 oz. 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 1 1/2 inches apart on parchment paper-lined baking sheets.
BAKE in preheated 375°F oven about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies to wire rack; cool completely.
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 1 1/2 inches apart on parchment paper-lined baking sheets.
BAKE in preheated 375°F oven about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies to wire rack; cool completely.
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