I know a gal named Bethanye Dickens who is an excellent baker. She’s blown me away in the past with her cheesecake. I think it was about this time last year when she made some cookies and I went nutso for them, so I asked for the recipe. I’m not even a big chocolate fan, but the ancho chili gave them an intriguing tingle of heat.

The only reason it has taken me this long to share the recipe is because I was too lazy to type it up. But since baking season is upon us (as well as eating season!) I thought this would be a perfect time to pass it along. I’m going to guess that if you don’t have roasted Saigon cinnamon, regular old cinnamon would work almost as well.

This recipe originally came from a McCormick spice advertisement. Thanks for the recipe, Bethanye!

Ancho Chili Chocolate Crackled Cookies
Makes 3 1/2 dozen

12 oz. semisweet baking chocolate, divided
3/4 cup flour
2 tsp. roasted Saigon cinnamon
1 tsp. ancho chili powder
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup butter, softened
1/2 cup granulated sugar
1/4 cup firmly packed brown sugar
2 eggs, lightly beaten
2 tsp. pure vanilla extract

1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.

2. Melt 8 oz. of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 oz. chocolate.

3. Mix flour, cinnamon, ancho chili powder, baking powder and salt in a small bowl.

4. Beat butter and sugars in a large bowl with an 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.

5. Drop dough by rounded tablespoonfuls 1 1/2 inches apart on cookie sheet. Bake for about 10 minutes, or until cookies are set and slightly crackled on top. Transfer on parchment paper to wire racks; cool completely.

Enjoy with eggnog, if desired.