Bittersweet Chocolate, Orange and Cardamom Cookies

October 20, 2009
3 Ratings
Photo by Mark Weinberg
  • Makes 3 dozen
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

What You'll Need
  • 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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I am a father of five, who recently completed a two year professional hiatus during which I indulged my long held passion for cooking by moving to France to study the culinary arts and immerse myself in all things French. I earned “Le Grande Diplome” from Le Cordon Bleu, studied also at The Ritz Escoffier and Lenotre cooking schools, and completed the course offerings of the Bordeaux L’Ecole du Vin. About six months ago started "Oui, Chef", which is a food blog that exists as an extension of my efforts to teach my children a few things about cooking, and how our food choices over time effect not only our own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences through the blog, I hope to inspire other families to start spending more time together in the kitchen, cooking healthy meals as a family, passing on established familial food traditions, and perhaps starting some new ones.

20 Reviews

SarahG March 7, 2022
These were such a hit and not your ordinary cookie; they have such an elegant, delicious flavor. I didn’t have hazelnut meal so I used almond flour. I also used an extra ounce of unsweetened chocolate and 3/4 cup of sugar, since too chocolate-y is good for us. Delicious!
Rsmeltzer October 14, 2019
Any ideas for how to veganize these? I’d probably sub flax meal for the eggs but am never sure what to sub for butter.
Hans C. October 14, 2019
I would use something like this: to substitute for eggs rather than flax meal. You could try a vegan margarine instead of butter.
Caroline November 18, 2015
I tried to make these last night - the dough tasted AMAZING. Like, the greatest cookie dough I've ever had. But they came out flat as a pancake. I live in New Orleans, below sea level - I'm not sure if that's part of the problem. I creamed the brown sugar and butter in the food processor because I don't have a mixer. I mixed everything else by hand. Should I add more baking soda, or more of another ingredient? I'm desperate to make these again!
txc84 December 23, 2014
I just want to say that this is the second Christmas I've made these cookies, and they're a huge hit. These are my favorite Christmas cookies ever!
Oui, C. December 26, 2014
Awesome! So happy to be part of your Christmas traditions.
Amy C. December 15, 2013
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.
Fiona S. December 12, 2013
I live in Ireland... How many grams is a stick of butter?? Or other measurement I can convert?! Thanks!
Oui, C. December 13, 2013
a stick of butter weighs 113 grams.
Katherine December 11, 2013
I suspected that was the case. Thank you!
Katherine December 11, 2013
In grinding the hazel nuts for flour does one remove the skins first? Or toast them in the oven? These look amazing!
Oui, C. December 11, 2013
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!
Hans C. December 9, 2013
Lost me at hazelnut flour. That will literally KILL my wife. What can I substitute for the hazelnut flour? Spelt flour? Oat flour?
Lindsay W. December 10, 2013
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.
Hans C. December 10, 2013
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.
Barb168 December 11, 2013
How about flour made with toasted millet seeds? They have a somewhat nutty flavor.
julesbond October 21, 2009
Oui has done it a gain. Boys vote hands down the best cookies in the world
KitchenKim October 20, 2009
These cookies look wonderful!
KitchenKim October 20, 2009
These cookies look wonderful!
TasteFood October 20, 2009
I think you have managed to incorporate every flavor I would want to combine with chocolate. These sound divine.