Chocolate Chipotle Chile Valentine Cookies

With Valentine’s Day fast approaching, why not add a little heat to your Valentine’s Day celebration with this yummy Chocolate Chipotle Cookie?  This recipe was developed by our wonderful friends at Arty Magoo.  Be sure to visit their website, www.artymcgoo.com to see their beautiful cookie creations that are truly works of art!

This recipe works great with our springerle cookie molds.  Don’t worry, the spice is not strong, there is just a hint of warmth at the end of each bite.  We used Springerle Joy’s Large Flower Heart cookie mold #5112 to create these tempting heart cookies.  Our custom cookie cutter #17212 fits the mold perfectly.  With the custom cutter, these springerle cookies are a breeze to make, and will surely impress any special Valentine you may have.

The cookies are gorgeous plain out of the oven. We kicked a cookie up a notch by painting the Springerle Large Flower Heart with white food coloring (#14010) to add a pop to the relief on the cookie.

Don’t limit yourself to just this springerle heart mold, be sure to check out all our other heart design cookie molds.  You are sure to find springerle cookie molds that will make spectacular Valentine’s Day treats. 

Chocolate Chipotle Cookie
Chocolate cookie with a subtle warm finish
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Ingredients
  1. 5 cups flour
  2. 1 cup cocoa powder
  3. 2 teaspoons instant espresso powder (optional)
  4. 1 teaspoon salt
  5. 2 teaspoons cinnamon
  6. 1 teaspoon ground chipotle chile powder
  7. 2 cups butter, softened
  8. 2 cups granulated sugar
  9. 2 large eggs
  10. 2 teaspoons vanilla
  11. Cocoa powder to dust mold and dough surface
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine flour, salt, and spices.
  3. In a large mixing bowl, cream butter and sugar until light and fluffy.
  4. Beat in egg and vanilla until well combined.
  5. Grandually add the flour mixture at low speed. Scrape down sides of bowl as needed until the dough is well combined.
  6. 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).
  7. Lightly dust the surface of our dough and cookie mold with Cocoa Powder (not flour).
  8. 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.
  9. Place your cookies on a parchment-lined cookie sheet.
  10. Chill your cookie sheet full of molded cookies for 30 minutes or more in the fridge.
  11. 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).
  12. Bake your cookies approximately 8-12 minutes, depending on the size of the cookies.
Notes
  1. The yield depends on the size of cookie mold used. Our Large Flower Heart (#5112) mold yielded approx. 20 cookies.
  2. The cookie is NOT spicy in flavor. The Chipotle chile powder enhances the chocolate flavor with a warm finish.
  3. If you love spicy cookies, then add more Chipotle powder.
  4. Use only deeply carved molds with this recipe.
  5. Often, espresso powder is found next to cocoa powder in the baking aisle of large food markets.
Springerle Joy Blog http://blog.springerlejoy.com/

 

 Springerle Joy products used in this article

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  • RhondasOriginalsJanuary 19, 2018 - 9:54 am

    Will they taste ok without the chili powder?ReplyCancel

    • patrice.romzick1January 19, 2018 - 8:14 pm

      Hi Rhonda, They’ll taste OK. But as Kate says, the richness of the cookie is enhanced with the chili powder.ReplyCancel

  • KateJanuary 19, 2018 - 10:10 am

    At Christmas I was thinking about modify8mg the springerle to be like Arty’s recipe.  To Rhonda, Arty’s recipe is amazing and if it’s like her recipe, it will be a favorite.  It just has a little warmth going down the throat.  No one tastes the chipotle, just lots of flavor!ReplyCancel

  • KateJanuary 19, 2018 - 8:36 pm

    Let me add that your choice of cocoa powder is essential.  I use King Arthur Dutch process and it the difference in taste is amazing!ReplyCancel

    • patrice.romzick1January 20, 2018 - 2:02 pm

      Thanks Kate.
      However, we do want people to try this recipe even if they don’t have that particular brand.

      I’m making the recipe this afternoon with another brand that’s what I have on the shelf at the moment. I’ll keep a look out for the K.A. brand when I’m replenishing, based on your suggestion.

      Thanks again,
      PatriceReplyCancel

  • RhondasOriginalsJanuary 20, 2018 - 12:13 am

    I have cayenne powder. Can I substitute it? Sorry, I don’t know anything about these hot powders because I don’t like spicy food. But would like to try it to see if it enhances the chocolate flavor.ReplyCancel

    • patrice.romzick1January 20, 2018 - 1:56 pm

      Hi Rhonda,
      We don’t recommend cayenne as a substitute for Chipotle chile powder for two reasons:
      1. Cayenne is 5-8 times hotter on the Scoville scale than Chipotle. It would overwhelm the cookie.
      2. Chipotle has a smokey flavor note that subtly enhances the chocolate in the cookie without being the star.

      In summary, cayenne does not play well in this cookie’s sandbox. Stick with the Chipotle powder. We think you’ll be pleased with the very subtle heat and the way the chocolate is enhanced. You could, of course, use less than what is called for, but we think you’d lose the overall effect.ReplyCancel

  • GingerFebruary 12, 2018 - 12:27 pm

    Well, I have to tell you I had my doubts about this recipe…(chili powder is not something that I have EVER put in a cookie)..but, these are absolutely delicious!  They are my new favorite ultimate dark chocolate cookies!!  My family can’t believe they have chili powder in them, and I wouldn’t totally believe it myself (except for the fact that I put it in).  THANKS so much for sharing this wonderful recipe!ReplyCancel

  • SharonFebruary 15, 2018 - 2:00 am

    This is a really a great recipe! I’ve made them twice since this was posted and one of my friends commented this cookie goes really nicely with a glass of red wine.  I added an extra teaspoon of chipotle chili pepper for one of my friends who likes a lot of spice and they turned out perfect. I am sure I will be making these again.  Thank you so much for sharing this wonderful recipe!ReplyCancel

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