Mexican Hot Chocolate Cookies

The setup:

12oz semi-sweet baking chocolate, divided
3/4 cup all-purpose flour
2 tsp Roasted Saigon cinnamon
1 tsp ancho chili powder
1/2 tsp baking powder
1/4 tsp salt
1/2 stick butter, softened
1/2 cup sugar
1/4 cup brown sugar, lightly packed
2 eggs, lightly beaten
2 tsp vanilla

Directions:

Preheat oven to 375 degrees Fahrenheit.  Line cookie sheets with parchment paper; set aside.

Melt 8oz chocolate; set aside.  Coarsely chop remaining 4oz chocolate; set aside.  In a small bowl, mix together flour, cinnamon, chili powder, baking powder, and salt; set aside. In a medium bowl, beat together butter and sugars till well combined.  Add eggs and vanilla; mix well.  Add melted chocolate; mix well.  Gradually add flour mixture, beating till well combined.  Stir in chopped chocolate with a wooden spoon.

Drop dough by rounded tablespoonfuls onto prepared sheets.  Bake 10 minutes, or until bottoms are set.  Let cool on sheet for a minute or two, then move to a wire rack and cool completely.

Makes about 2 1/2 dozen.

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