25 January 2012

Cookies: Chocolate Crackled

Photo by Denny Lyon





From Denny:  These chocolate chunk cookies are delightfully decadent as they also include ancho chile pepper that provides some smokey heat.  Cinnamon and extra vanilla extract balance the chile heat and intense semi-sweet chocolate.

A variation of this cookie is provided that enjoys using roasted ginger spice in place of the cinnamon.

Check out the interesting variations of your favorite chocolate chunk cookie!


Chocolate Crackled Cookies

From:  McCormick

Makes:  3 1/2 dozen or 21 (2 cookie) servings

Prep Time:  15 minutes

Cook Time:  10 minutes per batch

Ingredients:


12 ounces semi-sweet baking chocolate, divided
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon 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

Directions:


1. Preheat oven to 375°F. Melt 8 ounces of the chocolate as directed on package. Set aside. Coarsely 
chop remaining 4 ounces chocolate. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and 
salt in small bowl.


2. 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 or medium cookie
 scoop 1 1/2 inches apart on parchment paper-lined baking sheets.


3. Bake about 10 minutes or just until cookies are set and slightly cracked on top. Transfer cookies on 
parchment paper to wire rack; cool completely.




Roasted Ginger Chocolate Crackled Cookies: Prepare cookies as directed using 8 ounces semi-
sweet baking chocolate, melted, and 4 ounces bittersweet baking chocolate, chopped. Use McCormick® 
Gourmet Collection Roasted Ground Ginger in place of the Saigon Cinnamon.

Nutritional Values per serving:

Calories: 155
Fat: 7 g
Carbohydrates: 21 g
Cholesterol: 26 mg
Sodium: 62 mg
Fiber: 1 g
Protein: 2 g






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