From a McCormick Spices recipe
Prep time: 10 minutes
Baking time : 10 minutes
Makes 30-36 cookies
12oz/340 g semi sweet chocolate
¾ cups flour
2 tsp Saigon Cinnamon
1 tsp Ancho chili pepper
½ tsp baking powder
¼ tsp salt
¼ cup ( ½ stick) butter, softened
½ cup granulated sugar
¼ cup brown sugar, firmly packed
2 eggs, lightly beaten
2 tsp pure vanilla extract
1. Preheat the oven to 375°F/190°C Line rimmed baking sheets with parchment paper, aluminum foil or silpat baking mats
2. Melt 8oz/226g chocolate. My preferred method is to add 1-2” water to a saucepan and place a metal mixing bowl over the top, making sure that the water does NOT touch the bowl. Turn the heat to high and add coarsely chopped chocolate to the bowl. Stir occasionally until the chocolate is melted and set aside.
3. Coarsely chop the remaining 4oz/123g chocolate or use the same amount of chocolate chips (about ¾ cup) and set aside.
4. In a small mixing bowl, combine the flour, cinnamon, ancho chile pepper, baking powder and salt.
5. Using an electric mixer, beat the butter, granulated and brown sugar on medium speed until light and fluffy. Add the eggs and vanilla and mix well. Add the melted chocolate and beat until well blended. Gradually beat in the flour mixture on low speed until it is totally combined. Stir in the chopped chocolate.
6. Drop the dough onto the prepared cookie sheets about 1½” apart. I like to use a mini ice cream scoop – my grandson thinks it’s the coolest thing… but a heaping tablespoon works just as well.
7. Bake for about 10 minutes or until the cookies are set and slightly cracked on top. Transfer to a wire rack and allow to cool completely.