Mexican Chipotle Chocolate Bites
Ingrediënten
For the Filling:
- 9 oz. Mexican-style sweet chocolate or semisweet chocolate chopped (1 1/2 cups)
- 2 tablespoons heavy cream
- 1 tablespoon butter
For the Cookie Dough:
- 1 recipe of Basic Cookie Dough see below
- ½ to 1 teaspoon ground chipotle chile pepper
For the Basic Cookie Dough:
- ¼ cup shortening
- ¼ cup softened butter
- 2 tablespoons softened cream cheese
- 1 cup packed brown sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 egg
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
Preparation Time: 30 minutes
Baking Time: 6 minutes per batch at 350°F / Chilling Time: 1 hour
Instructies
For the Filling:
- In a small saucepan, combine 1 cup of the chocolate, heavy cream, and butter.
- Cook and stir over low heat until the chocolate is completely melted.
- Transfer this mixture to a medium bowl, cover, and chill for 1 hour or until it's nearly firm.
- Beat the chilled mixture with a mixer on medium-high until it becomes light and fluffy.
For the Cookie Dough:
- Preheat your oven to 350°F.
- Line a cookie sheet with parchment paper.
- Prepare the Basic Cookie Dough as directed, but add the ground chipotle pepper with the brown sugar.
- Stir in the remaining 1/2 cup of sweet chocolate.
- The dough may be crumbly.
- Shape the dough into 1-inch balls and place them 1 inch apart on the prepared cookie sheet.
- Flatten the balls until they're about 1/4 inch thick.
- If desired, sprinkle with additional ground chipotle pepper.
- Bake for 6 to 8 minutes or until the edges are set.
- Allow the cookies to cool on the cookie sheet for 2 minutes, then remove them and let them cool on a wire rack.
- Spread the prepared filling on the bottoms of half of the cookies and top with the remaining cookies, bottom sides down.
- This recipe yields 25 servings (1 sandwich cookie each).
For the Basic Cookie Dough:
- In a large bowl, combine the shortening, softened butter, and cream cheese.
- Beat with a mixer on medium speed for about 30 seconds.
- Add the packed brown sugar, baking powder, salt, ground cinnamon, and ground nutmeg.
- Beat until well combined, scraping the bowl as needed.
- Beat in the egg and vanilla extract.
- Gradually beat in the all-purpose flour.
Notes / Tips / Wine Advice:
This dough yields about 2 3/4 cups.
Storage:
Layer the sandwich cookies between sheets of waxed paper in an airtight container. You can store them at room temperature for up to 3 days or freeze them for up to 3 months.
Layer the sandwich cookies between sheets of waxed paper in an airtight container. You can store them at room temperature for up to 3 days or freeze them for up to 3 months.
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