Chocolate Crackled Cookies

Decadent chocolate chunk cookies with a hint of smoky heat from the Ancho Chile Pepper will please the most refined palates. 

• 12 oz. semi-sweet baking chocolate, divided
• 3/4 cup flour  
•  2 tsp. McCormick® Gourmet Collection Saigon Cinnamon or 2 tsp. McCormick® Gourmet Collection Roasted Saigon Cinnamon 
• 1 tsp. McCormick® Gourmet Collection Ancho Chile Pepper 
• 1/2 tsp. baking powder
• 1/4 tsp. 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 tsp. McCormick® Pure Vanilla Extract
   

Heat oven to 375°F. Melt 8 oz. of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 oz. 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 1-1/2 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.