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Author Notes: A few months back, a friend introduced me to a sage corn cookie she had made. I was impressed by the possibilities of a savory cookie made with herbs and spices that could be an accompaniment to menus that already use sweet components in them. We brainstormed possible variations on this theme, using different spice combinations, and soon arrived at two ideas: cardamom, orange, pistachio; and cherry, chili, chocolate.
Our cookie baking session was wonderfully aromatic and fortunately both ideas yielded fantastic results.
Basic proportions were borrowed from Shuna Lydon's Eggbeater site and several substitutions were made. —NakedBeet
Serves 7 dozen 2" cookies
ounces 72% dark chocolate
ounces unsalted butter (sticks + 1 tbsp)
ounces white sugar (10 tbsp)
ounces dark brown sugar
tablespoons orange extract
ounces flour, sifted and measured
teaspoons baking soda
teaspoon kosher salt
tablespoon ground cardamom (freshly ground form the pod)
tablespoons cocoa nibs
cup coarsley ground pistachios
- Melt the 72% chocolate in a double boiler and let cool slightly while you prepare the other ingredients.
- In a large bowl, cream the butter and both sugars until the mixture is light in texture and color. Add the eggs, one at a time, then the orange extract. Add the chocolate in thirds and fold in.
- In another bowl, combine the flour, baking soda, salt, and cardamom. Add the flour mixture to the butter mixture, folding in until no white flour is visible (do not overmix). Add in the cocoa nibs and refrigerate the mixture for 10-30 minutes.
- Preheat the oven to 375º and line 2 baking sheets with parchment paper. Scoop 1/2 tbsp of cookie dough onto the pan, keeping them 1? apart from one another. Sprinkle a few pistachios on top of each cookie, pressing them in slightly. Bake for 9–11 minutes (on the long side if you want them crispy and shorter if more chewy).
- notes:Removing the seeds from the cardamom pods is time consuming, but once you taste this cookie, I think you’ll think it’s worth it. If you can’t be bothered to scoop out the seeds (don’t be afraid of them, they look like something you don’t want in your kitchen) and grind them, preferably in a coffee grinder (not a mortar and pestle, I’m not a masochist), then just make sure that the ground cardamom you get is fresh. Once ground, the quality starts deteriorating quickly, more so than with other spices. And if you do use the ground spice, measure another 1 or 2 teaspoons beyond the 1 tbsp called for.