New Wave Chocolate Spritz Cookies

Spritz cookies get a chocolate makeover. An entire package of semi-sweet chocolate chips melts into the butter-sugar dough, turning the classic pressed cookie from vanilla-blonde to deep, rich brown. The chocolate flavor is front and center, not just a hint.

The dough chills for 30-45 minutes to firm up enough for the cookie press. This is a must. Warm chocolate dough is too soft and won’t hold the star pattern. Once chilled, it presses into neat 2-inch circles on the baking sheet.

Red cinnamon candies pressed into the center of each cookie before baking add a pop of color and a tiny spicy-sweet crunch. Five minutes in a hot oven is all they need. They’re done when set but not browned.

Kitchen Tips

• Melt the chocolate over hot, not boiling, water. Boiling water can cause the chocolate to seize and turn grainy.
• Chill the dough until it’s firm but still pliable enough to push through the press. Too cold and it cracks; too warm and it oozes.
• Press the cinnamon candies into the dough before baking, not after. They need the heat to partially melt and stick.
• Let the cookies sit on the baking sheet for 2 minutes before moving. They’re very fragile when hot.

Variations

• Skip the cinnamon candies and drizzle with white chocolate after cooling for a more elegant look.
• Add ½ teaspoon of espresso powder to the dough to deepen the chocolate flavor.
• Use different cookie press plates for wreaths, trees, or other holiday shapes.