Chocolate Crackled Cookies

The hint of smokiness in these chocolate chunk cookies is simply irresistible. They’re the perfect treat for any chocolate lover who thinks they’ve tasted it all.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Makes: 21 servings
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All You Need

  • 12 ozs (340 g) semi-sweet baking chocolate, divided
  • 3/4 cup (175 mL) flour
  • 2 tsps (10 mL) McCormick Gourmet Roasted Saigon Cinnamon
  • 1 tsp (5 mL) McCormick Gourmet Ancho Chili Pepper
  • 1/2 tsp (2 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (60 mL) butter, softened
  • 1/2 cup (125 mL) granulated sugar
  • 1/4 cup (60 mL) firmly packed brown sugar
  • 2 eggs, lightly beaten
  • 2 tsps (10 mL) McCormick Gourmet Organic Pure Madagascar Vanilla Extract


  1. Preheat oven to 375°F. Melt 8 ounces of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 ounces chocolate. Mix flour, roasted cinnamon, ancho chile pepper, baking powder and salt in small bowl

  2. 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

  3. 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

  4. Chef’s Tips: Roasted Ginger Chocolate Crackled Cookies: Prepare as directed using 8 oz (225 g) semi-sweet baking chocolate, melted, and 4 oz (115 g) bittersweet baking chocolate, chopped. Use McCormick Gourmet Roasted Ground Ginger in place of the roasted cinnamon.


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