-
1
MICROWAVE 1 cup chunks in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
-
2
Chunks may retain some of their original shape.
-
3
If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted.
-
4
COMBINE flour, cinnamon, baking powder, salt and cayenne pepper in small bowl.
-
5
Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy.
-
6
Add eggs and vanilla extract; beat well.
-
7
Add melted chocolate; stir until blended.
-
8
Gradually stir in flour mixture.
-
9
Refrigerate for 2 hours.
-
10
PREHEAT oven to 350 degrees F. Line baking sheets with foil.
-
11
SHAPE dough into 1 1/2-inch balls.
-
12
Place 3 inches apart on baking sheets.
-
13
BAKE for 12 minutes or until cookies are puffed and centers are set but still soft.
-
14
Immediately place remaining chunks, about 5 to 6 chunks per cookie, onto tops of cookies.
-
15
Cool on baking sheets for 2 minutes; remove to wire racks.
-
16
Allow chunks to soften and spread melted chocolate evenly over tops of cookies.
-
17
TIP: For a richer chocolate flavor, substitute three 4-ounce bars of NESTLE TOLL HOUSE CHOCOLATIER 53% Cacao Dark or 62% Cacao Bittersweet Baking Chocolate, broken into pieces, for the semi-sweet chocolate chunks.
