Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: A chocolate cookie to bring in the holiday spirit.
I am very sorry to report to all of you that I am going to force you to buy hazelnut flour. Or if you live in a place like I do, where you can purchase all manner of bad salad dressing, savignon blanc, and those weird rubber bands that kids make bracelets with but no no no hazelnut flour, then you will have to grind up nuts, as I did. You may have some random bits of nut in your Bittersweet Chocolate, Orange and Cardamom Cookies with that process -- which actually is fine. Don't worry about it.
So guess what? I LOVE THIS COOKE! It has the subtle surprise of the cardamom, but it does not hit you over the head with it. It has enough chocolate to make chocolate-cookie fans pleased, yet the thrill of orange for those looking to be cheeky. No one else will bring this type of cookie to your holiday exchange, so you should.
I have only one comment on the method, which is that I found 350° F too hot for this cookie. Jenny proclaims that 325° F is where you want to be -- same approximate cooking time.
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
Photo by Mark Weinberg
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now