BITTERSWEET CHOCOLATE, CARDAMOM AND ORANGE COOKIES

BITTERSWEET CHOCOLATE, CARDAMOM AND ORANGE COOKIES image

Yield 3 dozen cookies

Number Of Ingredients 16

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

Steps:

* 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.