Chokolade Specier
Chokolader Specier is a traditional Danish Butter Cookie loaded with chopped chocolate. Danish butter cookies have been around since 1933 and I am sure you are familar with the dark blue tins of Royal Dansk Butter cookies being sold in many stores today. Usually I am not a big fan of butter cookies, but add lots of chocolate and you can count me in. These chocolate butter cookies are not overly sweet and the crumb is soft and flaky. I guess, if you stretch your imagination, you could think of these Chokolade Specier as the Danish version of the American Chocolate Chip cookie.
Scrape seeds from Vanilla bean and press into 1 teaspoon sugar, this will separate the seeds. Add chocolate and mix to combine. Press dough into logs, chill. Slice and bake.
Chokolade Specier – Chocolate Butter Cookie (makes 60-70 cookies)
Ingredients:
300 gram butter (salted) , at room temperature (10.5 ounces)
125 gram confectioners sugar (4.4 ounces)
375 gram all-purpose flour (13.2 ounces)
seeds from 1 vanilla bean
1 teaspoon sugar
200 gram semi-sweet chocolate, chopped (7 ounces)
Directions:
Cut open the vanilla bean and scrape the seeds out. Press the seeds into 1 teaspoon sugar with the flat side of a knife, this is to separate the seeds, set aside.
Using your hands or a mixer, combine butter, confectioners sugar, vanilla bean seeds and flour. When the dough starts to come together add chocolate and mix until combined. Pour dough onto work surface, press the dough together with your hands and then roll into logs 4 centimeter (1.5 inch) wide. Try to work quickly so the warmth from your hands doesn’t alter the chocolate. Wrap logs tightly in plastic wrap and store in refrigerator for at least 4 hours before baking.
When ready to bake cookies, preheat oven to 200 degrees Celsius (390 degrees Fahrenheit). Line baking sheets with parchment paper and set aside. Slice dough into 5-10 millimeter (0.2-0.4 inch) thickness and bake for 8 minutes. Allow to cool completely before storing in an airtight cookie tin. Glædelig Jul and Merry Christmas!
Source: adapted from Kager til Kaffen
Can I freeze these cookies and also the Marzipan with Nougat?
June, I have not frozen this particular cookie dough myself but try freezing the unbaked dough and see how it turns out. I would guess it would be alright.
I’ve never made them, but maybe I’ll try them this year. I’ve made my Brunekager and am getting ready to make Vanille Kranse this weekend. Then it’s onto the Fransk Vafler and maybe some Mazarin Tarts.
Sid, wow you’re busy. I just made the dough for Brunkager last night and will test bake a sheet this weekend. I look forward to a little test tasting 😛 Merry Christmas to you and your family.
Those are so pretty! I love all the chocolatey chunks and slivers. 🙂
Thanks Krista, the chocolate definitely put the cookies over the top.
Lovely christmasy page here. Thank you for sharing the recipe of Chokolade Specier (please help me say it right Specier).
Thank you Carmen, they were tasty little Christmas treats. As for the pronunciation, if you go to https://translate.google.com/m/translate and type in the danish word, you’ll see a speaker icon, click it and you can hear the pronounciatio.