Salted Chocolate-Cardamom Cookies

So this recipe was made out of desperation. This was something I made last minute before break fast for Yom Kippur, because the bundt cake I originally was making stuck to pan (it was very stressful when you add the fact that I was fasting). So in a hungry, cranky rage, I went through my pantry thinking of what I could make. The next thing I knew these cookies were baked and I was stuffing my face with whitefish salad. 

These beautifully crinkled and cracked dark chocolate cookies are perfumed with cardamom and garnished with flake sea salt for the perfect sweet and salty treat. When making them, the trick is in the temperature of the dough. Primarily made of ganache, you need to chill the dough slightly to let it sit. However, the longer it chills, the firmer it will get, making it harder to scoop. Then, after you bake them, make sure to follow my trick for flawlessly round cookies (same one as in my chocolate chip cookie recipe).


Salted Chocolate-Cardamom Cookies

Yield: 2 dozen cookies

Prep Time: 20 minutes, plus 30 minutes chilling time

Cook Time: 25 minutes

Total Time: 45 minutes, plus 30 minutes chilling time


Ingredients

1 pound (2 2/3 cups) chopped dark chocolate

4 tablespoons unsalted butter

3/4 cup all-purpose flour

1 1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon ground cardamom

4 eggs

1 cup granulated sugar

1/2 cup light brown sugar

Flake sea salt, for garnish

Directions

  1. Preheat the oven to 350° and line 2 sheet pans with parchment paper. In a medium heatproof glass bowl set over a saucepan of simmering water, add the chocolate and butter and melt, stirring as needed.
  2. Meanwhile, in a medium bowl, whisk together the flour, salt, baking powder and cardamom.
  3. In a large bowl, whisk together the eggs, sugar and brown sugar until thick and lightened in color, about 2 minutes. Slowly whisk in the melted chocolate mixture. Using a rubber spatula, fold in the dry ingredients until a smooth dough forms. Transfer to the refrigerator and chill for 30 minutes.
  4. Working in 2 rounds, bake the cookies by scooping 2-tablespoon balls of dough and placing them 2-inches apart on the sheet pans. You should get 6 cookies per pan. Sprinkle a little flake sea salt over each ball of cookie dough. Bake until puffed and just starting to crack on the surface, 10 to 12 minutes. 
  5. As soon as you remove the tray from the oven, place a glass bowl, just larger than the cookie, over each one to roll around and smooth the edges. Let cool completely, then serve.