Prep time: 10 minutes
Baking time : 10 minutes
Makes 30-36 cookies
Ingredients:
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
Directions:
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.
No comments:
Post a Comment