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.
Chokolade Specier – Chocolate Butter Cookie (makes 60-70 cookies)
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)
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