- 1 3/4 cups (11.5 oz package) Semi-sweet chocolate chunks, divided
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/16 teaspoon (pinch) ground cayenne pepper
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Microwave 1 cup of chocolate chunks in medium, uncovered, microwave safe bowl on HIGH power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave an additional 10 to 15 seconds, stirring just until chunks are melted.
- I used a double boiler to melt the chocolate (more civilized then a microwave). Used chips instead of chunks and a few left-over chocolate bunnies from Easter!
Combine flour, cinnamon, baking powder, salt and cayenne pepper in a small bowl. Beat butter, granulated sugar and brown sugar in a large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Refrigerate for 2 hours.
- I used almond extract…did not realize I was out of vanilla.
Preheat oven to 350 degrees. Line baking sheets with foil.
Shape dough into 1 1/2 inch balls. Place 3 inches across on baking sheets.
Bake for 12 minutes or until cookies are puffed and centers are set but still soft. Immediately place remaining chunks, about 5-6 per cookie, onto tops of cookies. Cool on baking sheets for 2 minutes; remove to wire racks. Allow chunks to soften and spread melted chocolate evenly over tops of cookies.
**Still need to post a picture of the final cookie….they were delish! In the future I would add more cayenne.
This recipe came from Verybestbaking.com