1/2 Cup unsalted butter
4 oz unsweetened chocolate, coarsely chopped
1/2 Cup granulated sugar
1 Cup light brown sugar, packed
2 tsp Vanilla Extract, Mexican
2 large eggs
1 Cup all-purpose flour
1/2 Cup unsweetened cocoa powder
1 Tbsp Cinnamon, Saigon
1 tsp Ancho Chile, Powder
1/2 tsp baking soda
1/2 Kosher Salt
1/4 tsp Cayenne, Powder
1 Cup mini semi-sweet Chocolate Chips
2 oz white chocolate
Preheat oven to 325°F. In a heat proof bowl, melt butter and unsweetened chocolate together in the microwave at 50% power, stopping to whisk every 25 seconds until mixture is smooth and glossy. Allow to cool to room temperature.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugars, vanilla, and eggs on low speed until well combined. Pour cooled chocolate mixture and continue to mix until ingredients are evenly distributed.
In a medium bowl, sift together flour, cocoa powder, cinnamon, ancho chile powder, soda, salt, and cayenne. Add dry mixture to wet mixture, and mix until just combined and no visible flour remains. Using a rubber spatula, fold in chocolate chips.
Scoop out balls of dough, each about 1-1/2 Tbsp in size, and place on a parchment-lined baking sheet, leaving 1-1/2 inches of space between each cookie.
Bake one pan at a time for 14 minutes, rotating the pan halfway through. Cookies will appear puffy and slightly soft when removed from the oven. Immediately slide parchment paper off the pan and onto a wire cooling rack.
Melt white chocolate in the microwave at 50% power, stirring every 30 seconds. Drizzle melted white chocolate over the top of cooled cookies.
This recipe is from customer Ann G. of Ankeny, and it won 2nd place at our 2018 State Fair Cookie Contest!