Wednesday, May 26, 2010

Cardamom Pistachio Nib Cookies

Cardamom Pistachio Nib Cookies


8 oz. of 72% dark chocolate
9 oz. unsalted butter (2 sticks + 1 tbsp)

7 oz. white sugar (10 tbsp)

11 oz of dark brown sugar

3 large eggs

2 tbsp orange extract

18 oz. flour, sifted and measured

1 1/2 tsp baking soda, sifted

1 tsp kosher salt

1 tbsp ground cardamom, freshly ground from the pod*

3 tbsp cocoa nibs
1/4 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). makes 7 dozen 2″ cookies
*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.
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