Bittersweet Chocolate, Orange and Cardamom Cookies

By • October 20, 2009 • 14 Comments

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Author Notes: My wife came up with the combination of orange/cardamom as a flavor profile for these cookies when I asked her the other night, what her ideal chocolate cookie would taste like. To that, I added the hazelnut flour because I am such a fan of hazelnut and chocolate together...think NUTELLA. Finally, the fleur de sel sprinkle was inspired by some of my favorite chocolate cookies ever, Kayak Cookies' "Salty Oats", that are made on Cape Cod.Oui, Chef

Makes 3 dozen

  • 1 stick unsalted butter, at room temperature
  • 1 cup dark brown sugar, lightly packed
  • 1 ounce unsweetened chocolate, chopped
  • 2 ounces bittersweet chocolate, chopped
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon finely grated orange zest
  • 1 cup all-purpose flour
  • 1/2 cup hazelnut meal/flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cardamom
  • 2 tablespoons plus 1 teaspoon cocoa powder
  • 4 ounces bittersweet chocolate chunks
  • 8 ounces bittersweet chocolate chips
  • Fleur de sel
  1. Preheat the oven to 350 ?, and ready 2 sheet trays with silpats or parchment paper
  2. Combine the 1 oz. unsweetened chocolate and 2 oz. bittersweet chocolate in the bowl of a double boiler and melt, let cool.
  3. In a standing mixer with a paddle attachment, cream the butter and brown sugar. Add the cooled chocolate, vanilla, and orange zest, then the eggs, one at a time, mixing to incorporate after each addition.
  4. Sift together the AP flour, baking soda, kosher salt, cocoa powder, cardamom, and the hazelnut meal/flour. Add to the bowl and mix on low speed until just incorporated. Add the bittersweet chunks and chips, mix to distribute.
  5. Spoon the cookie dough by heaping teaspoons onto the prepared sheets, and place in the oven for about 14 minutes.
  6. When done, remove the cookies from the oven and immediately sprinkle them with a large grained fleur de sel. Place on a rack to cool. Makes about 3 dozen cookies.
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Comments (14) Questions (0)

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Stringio

9 months ago Amy Cullen

I thought these sounded incredibly good but after making them I found them to be way too rich and chocolate-y. Which feels weird to say. However, it was just too much. I won't be making them again.

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9 months ago Fiona Stevens

I live in Ireland... How many grams is a stick of butter?? Or other measurement I can convert?! Thanks!

Steve_dunn02

9 months ago Oui, Chef

a stick of butter weighs 113 grams.

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9 months ago Katherine

I suspected that was the case. Thank you!

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9 months ago Katherine

In grinding the hazel nuts for flour does one remove the skins first? Or toast them in the oven? These look amazing!

Steve_dunn02

9 months ago Oui, Chef

You should do both. Toast the nuts with the skin on, then wrap them in a clean kitchen towel and rub them between your hands to skin them. 350 degrees for 8-10 minutes should do for the roasting. Enjoy!

Stringio

9 months ago Hans Cummings

Lost me at hazelnut flour. That will literally KILL my wife. What can I substitute for the hazelnut flour? Spelt flour? Oat flour?

Stringio

9 months ago Lindsay Wingard

I would go with another nut flour, if she can't do any kind of nut I think the oat flour will still add some of the nutty flavor.

Stringio

9 months ago Hans Cummings

Yeah, all tree nuts will provoke an allergic reaction of various degrees of severity. I was thinking if I toast the oats before milling them into flour, I could get a similar nutty flavor. It's not like either one of them brings gluten to the party.

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9 months ago Barb168

How about flour made with toasted millet seeds? They have a somewhat nutty flavor.

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almost 5 years ago julesbond

Oui has done it a gain. Boys vote hands down the best cookies in the world

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almost 5 years ago KitchenKim

These cookies look wonderful!

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almost 5 years ago KitchenKim

These cookies look wonderful!

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almost 5 years ago TasteFood

I think you have managed to incorporate every flavor I would want to combine with chocolate. These sound divine.