Spice and chocolate is one of my favorite combinations. These cookies are crisp on the outside and chewy and moist on the inside—perfect for dipping into a cool glass of milk or for just snacking on at picnic time.
- 1¾ cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ancho chile powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter
- 1 cup packed dark brown sugar
- 1 large egg
- 2 ounces unsweetened chocolate, melted and cooled
- ¼ cup light corn syrup
- 1 cup (about 6 ounces) chopped bittersweet chocolate
- ¼ cup granulated sugar
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper or silicone mats. Set aside.
In a bowl, sift together the flour, baking soda, cinnamon, chile powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle, beat the butter on low speed to soften. Add the brown sugar, raise the speed to medium, and beat until well blended. Add the egg and beat until incorporated. Add the melted chocolate and corn syrup and beat until blended. Reduce the speed to low, add the flour mixture, and beat for about 3 minutes, or until a stiff dough forms. Remove the bowl from the mixer and, using a rubber spatula, fold in the chopped chocolate.
Spread the granulated sugar on a small plate. To shape the cookies, scoop up a nugget of the dough, form it into a 1-inch ball between your palms, and roll the ball in the granulated sugar to coat evenly. Place the sugared balls on the prepared cookie sheets, spacing them about 2 inches apart.
Bake for about 12 minutes, or until the cookies have puffed up and the tops are cracked, remove from the oven, let cool on the pans on wire racks for 5 minutes, then transfer to wire racks and let cool completely.
Serve immediately, or arrange in a single layer in 1 or more airtight containers and store at room temperature for up to 3 days.