Hi every one it's Steve, my favorite kind of food is dessert. I am going to blog many dessert recipes including my own personal favorites/seasonal favorites. I will most likely post a new recipe every day, so make sure you keep up and follow me everyday. It would be great if you also left comments on desserts you like, or comment your own dessert recipe for me to blog. So others can enjoy your special dessert as well. I hope that every one finds this helpful and visits as much as possible.
Chocolate Crackled Cookies
12 ounces semi-sweet baking chocolate, divided
3/4 cup flour
2 teaspoons roasted saigoncinnamon
1 teaspoon chile pepper
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
2 teaspoons pure vanilla extract
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.
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 Roasted Saigon Cinnamon