Molé Cookies – Great Food Blogger Cookie Swap

December 16, 2015

Chocolate Mole Cookies kick with chipotle in adobo sauce and cinnamon – three of the essential ingredients in authentic Mexican mole sauce. With every bite, the heat builds, until you wash it down with a glass of cold milk. Once you’re soothed you’re ready for the next bite.

I am very happy to be participating in this, my first Cookie Swap. The truth is, The Finer Cookie is celebrating its first anniversary this month, so I thought this project might be a great way to celebrate.

Ready with freshly baked Mole Cookies, I packed up 12 cookies for three other Cookie Swap participants: Chews and Brews, The Busy Baker, and Tea with Me. Canada Post managed to deliver two of three boxes–66% success rate. Par for the course. Then I received three different boxes of cookies from The Bacon Eating Jewish Vegetarian, Flavour and Savour, and Korena in the Kitchen. I have to say that all the cookies I received were really delicious. I loved meeting new and talented food bloggers and overall, I had a wonderful time.

Incidentally, the original source of this recipe came from Dorie Greenspan’s book Paris Sweets, but I’ve changed it slightly. This recipe was originally created by the great Pastry Chef, Pierre Herme. Thank you!

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Ingredients

Makes 28-30 cookies

Volume Grams Ounces

1 1/4 cups 177 grams 6 1/4 all-purpose flour
1/3 cup 28.34 grams 1 ounce unsweetened cocoa powder
1/2 teaspoon 1/2 teaspoon 1/2 teaspoon baking soda
1 1/2 teaspons 1 1/2 teaspons 1 1/2 teaspons great cinnamon
11 tablespoons 156 grams 5.5 ounces unsalted butter, softened
⅔ cup 142 grams 5 ounces muscovado light brown sugar or regular light brown sugar
1/4 cup 49 grams 1.75 ounces sugar
1/2 teaspoon 1/2 teaspoon 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon 1 teaspoon 1 teaspoon vanilla extract
1 1/2 to 2 1/2 teaspoons 1 1/2 to 2 1/2 teaspoons 1 1/2 to 2 1/2 teaspoons finely chopped chipotle peppers in adobo sauce
3/4 cup 142 grams 5 ounces high quality delicious dark chocolate cut into pieces or cup semi sweet chocolate chips

Instructions

Incidentally, the original source of this recipe came from Dorie Greenspan’s book Paris Sweets, but I’ve changed it slightly. This recipe was originally created by the great Pastry Chef, Pierre Hermé. Thank you!

MISE EN PLACE FOR COOKIE DOUGH

Measure out and sift the flour, cocoa powder, great cinnamon delicious dark chocolate

In the bowl of your mixer, measure the softened butter, chipotle peppers in adobo sauce, and sugars.

Set out the salt and vanilla extract. Cut two pieces of plastic wrap and leave on a clean surface. Tear parchment for two baking sheets.

ASSEMBLE THE DOUGH

In the bowl of a stand mixer with the paddle attached, beat the butter, sugars and chipotle briefly until creamy, then add the salt and vanilla. Beat about 2 minutes until fluffy and light in color.

Butter, sugars, chipotle, salt and vanilla beaten until fluffy and creamy.

With the machine off, pour in the dry ingredients, then turn the mixer on low so as not to cause a flour cloud.

Blending flour mixture into the butter etc.

As the flour begins to get saturated with butter, turn the mixer up slightly and mix only until you can’t see any patches of white. Add the chocolate pieces and mix on low only until they’re incorporated.

Adding chopped chocolate to the cookie dough.

FORMING AND BAKING THE COOKIES

Turn out the dough onto a counter, and divide in two.

Roll each piece into a log about 1 1/2″ in diameter. Ensure that the dough is well compressed without any air pockets or crevices. Refrigerate at least 3 hours (up to 3 days), or freeze if you wish (up to 2 months).

Holy Molé cookie dough rolled in two 1.5 inch logs

Preheat the oven to 325F degrees. Arrange a rack in the center of your oven.
Using a sharp knife, slice the cold or frozen logs into 1/2″ inch slices. A serrated blade is very helpful for this task. When slicing, be sure to let the knife do the cutting, and avoid breaking or tearing the dough at the end of the cut.

Cutting the cookie dough in 1/2 inch slices.

Arrange 12 on a baking tray with parchment paper.

Bake at 325F for 12-16 minutes.

WHEN ARE THE COOKIES DONE?

The cookies will spread, but won’t brown or crisp (that’s intentional). They will be very soft after 12 minutes. If you like very soft and brownie like cookie, remove them at this point. As the cookies cool, they will firm up and hold their shape perfectly well. Let rest on the sheet for a few minutes before transferring them to a cooling rack. Adjust the baking time according to how you like the cookies. Cool the cookies and eat.