Happy Holidays Everyone!
For those of you busy in your kitchens preparing for a house full of guests, here is a deep, dark and delicious chocolate cookie to add to your holiday spread. My wife and I dreamed up these little lovelies for a Food52 contest a while back. She called for the flavor profile of orange and cardamom, I added the fleur de sel topping, and our little baby was born…..aw, isn’t she cute! Don’t you just want to squeeze her chubby chocolate cheeks?
All of us here at “Oui, Chef”, Grid, Arthas, Boris, Peyton, Muppet, and my wife and I, wish you all a fun, warm, and delicious holiday season. Thanks so much for being part of our adventures, for all of your great feedback, and for your support and inspiration. We all look forward to cooking with you again in the New Year!
Cheers – Steve and the Gang
- 1 stick unsalted butter at room temperature
- 1 cup dark brown sugar, lightly packed
- 1 ounce unsweetened chocolate, roughly chopped
- 2 ounces bittersweet chocolate, roughly chopped
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup hazelnut meal/flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 tablespoons plus 1 teaspoon cocoa powder
- 4 ounces bittersweet chocolate cut into chunks
- 8 ounces bittersweet chocolate chips
- 1 tablespoon finely grated orange zest
- 1 teaspoon ground cardamom
- Fleur de sel
- Preheat the oven to 350 ℉
- Ready 2 sheet trays with silpats or parchment paper
- Combine the 1 oz. unsweetened chocolate and 2 oz. bittersweet chocolate in the bowl of a double boiler and melt, let cool.
- 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.
- 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.
- Spoon the cookie dough by heaping teaspoons onto the prepared sheets, and place in the oven for about 14 minutes.
- 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.