Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Chocolate Crackled Cookies

Courtesy of McCormick® Gourmet Collection

Yield: Makes 3-1/2 dozen cookies, 21 (2 cookie) servings

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


Nutritional Information

  • Nutritional Sample Size 2 cookies
  • Calories (kcal) : 155
  • Fat Calories (kcal): 7
  • Cholesterol (mg): 26
  • Sodium (mg): 62
  • Carbohydrates (g): 21
  • Fiber (g): 1
  • Protein (g): 2


  • 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.

for Roasted Ginger Chocolate Crackled Cookies: Prepare cookies as directed using 8 oz. semi-sweet baking chocolate, melted, and 4 oz. bittersweet baking chocolate, chopped. Use McCormick® Gourmet Collection Roasted Ground Ginger in place of the Saigon Cinnamon.


Rate or Review


  • McBeth | 02/24/2016

    Our favorite cookie. I add more cinnamon and use whatever chocolate chips I have in the pantry. It doesn't matter what combination of sweet, bittersweet you use - You will love them. They keep in the freezer and we microwave to warm up.

  • cbwflag | 12/05/2015

    Because it requires melting chocolate, this recipe takes a little more work than some drop cookies, but is SO worth the time and effort! The Saigon cinnamon and ancho chile powder adds a wonderful hint of spiciness. We live in the Southwest and these are a PERFECT holiday cookie. I'm baking for a cookie exchange and gave my husband a stack of recipes and asked him to choose one for me to make. He chose this one and after giving him a taste of a cookie, he asked me if I could bake something else to give away and keep these for us!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Vercelli, Italy (510)

The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks