Chocolate Crackled Cookies
12 oz semi-sweet baking chocolate
¾ c flour
2t roasted Saigon cinnamon
1t dried ancho chili pepper
½ t baking powder
¼ t salt
1/2c softened butter
½ c sugar
½ c firmly packed brown sugar
2t vanilla extract
Preheat oven 375 degrees.
Melt 8 oz chocolate as directed on package. Set aside remaining 4 oz of 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 or medium cookie scoop 1 ½ inches apart on parchment paper-lined baking sheets.
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.
(this recipe from the Food Lion recipe box)