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.
nutrition information (per serving):
Photo: Courtesy of McCormick® Gourmet Collection