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Cardamom-scented Chocolate Pistachio Cookie

Ingredients

  • 1 1/3 cups salted, shelled pistachios (not dyed red), finely chopped (7 oz)
  • 1 rounded cup fine-quality bittersweet (70%) chocolate pieces (~6 oz) not unsweetened!
  • 1 1/2 cups all-purpose flour T65 in France
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1.5 tsp cardamom powder (at least!)
  • 133 g butter softened ~1/2 cup + 1 tbsp
  • 1 1/4 cups packed brown sugar light preferred, but dark works
  • 1 large egg
  • 1/2 tsp vanilla

Instructions

  • Put on some good music and prepare something nice to drink because the chopping part is hard work.
  • Measure and separate chocolate. Finely chop 3 1/2 oz of it (just over half to stir into the dough), and the rest broken into larger pieces to melt a few steps later. On the same board, finely chop the pistachios and keep aside.
  • Set a small pot with an inch of water high. When hit boils, reduce it to a simmer, and melt the larger-chunked, smaller amount of chocolate via the steam of the simmering water. Continuously stir until smooth and fully melted. Remove bowl from heat and keep aside.
  • In a medium bowl, sift (or just stir) together flour, baking powder, baking soda and cardamom.
  • Beat together butter and brown sugar with electric mixer at medium-high speed until light and fluffy, about 5 minutes, then beat in egg and vanilla until combined well. Add flour mixture in batches and mix at medium speed until just combined, then beat in melted chocolate until incorporated. Stir in pistachios and chopped chocolate. You will think there is too much pistachio and chocolate to mix in but it's not!
  • Divide dough into 6 equal portions and roll each piece into a 12-inch long log (3/4 inch thick). Wrap each log in parchment paper (to also cook on later), and put all of them in a ziplock bag. Freeze until firm, at least 30 minutes.
  • Put oven rack in middle position and preheat oven to 350 degrees.
  • Line the parchment paper on cookie sheet. Slice logs into 1/4 - 1/3-inch thick rounds and arrange about 1 inch apart (they will spread slightly).
  • Cook for 7 minutes, or until tops have cracked. I prefer just barely cracked, but some may prefer a crisper cookie, so cook less or more according to your taste.
  • Transfer to rack to cool. Watch them disappear and grab one for yourself before the do! Leave a log or two in the freezer for easy slice and bake at a moment's notice.

Notes

  • Adapted from sister-in-law KD, Dec 2008.
  • USA - had used Lindt 70% dark chocolate bars, and needed 2 bars
  • France:  Used Côte d'Or l'Original Noir "idéal pour patisserie." 200 g = 7oz to use whole bar.
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