Bittersweet Chocolate, Orange and Cardamom Cookies

October 20, 2009
2 Ratings
Photo by Mark Weinberg
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
In This Recipe
  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.