Chocolate Chipotle Springerle Cookies
5 cups flour
1 cup cocoa powder
2 teaspoons instant espresso powder (optional)
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground chipotle chile powder
2 cups butter, softened
2 cups granulated sugar
2 large eggs
2 teaspoons vanilla
Cocoa powder to dust mold and dough surface
Preheat oven to 350 degrees F.
Combine flour, salt, and spices.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Beat in egg and vanilla until well combined.
Grandually add the flour mixture at low speed. Scrape down sides of bowl as needed until the dough is well combined.
Dust the surface of your counter and rolling pin with flour and roll out the dough to a thickness of of approx 3/8 - 1/2 inch (8 mm using Springerle Joy's Dough Thickness Guides #10009).
Lightly dust the surface of our dough and cookie mold with Cocoa Powder (not flour).
Press the mold into the dough just far enough down to fill the mold cavity. Remove your mold and cut out the cookie. Brush off any excess cocoa powder from your cookie. If you don't brush this powder off now, before baking, it will be stuck to the baked cookie.
Place your cookies on a parchment-lined cookie sheet.
Chill your cookie sheet full of molded cookies for 30 minutes or more in the fridge.
Take your cookie sheet out of the fridge and immediately place it in the center rack of a preheated 350 degree F oven (160 degrees C).
Bake your cookies approximately 8-12 minutes, depending on the size of the cookies.
The yield depends on the size of cookie mold used. Our Large Flower Heart (#5112) mold yielded approx. 20 cookies.
The cookie is NOT spicy in flavor. The Chipotle chile powder enhances the chocolate flavor with a warm finish.
If you love spicy cookies, then add more Chipotle powder.
Use only deeply carved molds with this recipe.
Often, espresso powder is found next to cocoa powder in the baking aisle of large food markets.
© Copyright 2018, Lee Shepherd. All rights reserved.