Revamped Chocolate Chip Cookies become Chocolate Chip Pistachio Cardamom Cookies.
I have always loved chocolate and pistachio. It is (apparently) so obvious that Vincent calls me "Madame Chocolat Pistachio" (with a nice mixture of french and english!).
The "Madame" adjusted a foolproof recipe to transform it into a new favorite around the house. These cookies are sophisticated and cute at the same time. The aromas are well balanced: the sweetness of the chocolate combined with the lightly salty pistachio notes make you ask for more. The subtle cardamom hints take the cookie to a magical level!
They are mini and crunchy with soft centers. Those adorable snacks are (way to) easy to eat. You can have more than 4…
The kids, their friends and the adults around those cookies had a hard time stopping eating.
They are just too cute to resist (:
"Madame Chocolat Pistachio" Cookies
Recipe credits: Rafaella Sargi
makes 54 mini cookies
5 pods of cardamom
1 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (113 g) unsalted butter at room temperature
1/3 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon vanilla extract
1 3/4 cup chocolate chips
1 1/4 cup pistachio (lightly toasted and shelled)
Scale and prep all the ingredients.
You will need one medium bowl, a stand mixer fitted with paddle attachment, two baking sheets lined with parchment paper, a pestle and mortar, a small ice cream scoop, a cooling rack and a spatula.
Heat the oven to 350F (180C).
Crack open the cardamom shells. Save the small seeds and discard the outer shell. Crush the seeds slowly (they can jump!) using a pestle and mortar. Try to grind them to a fine powder. Set aside.
In a medium bowl, sift the flour, baking soda, salt and cardamom powder. Mix lightly. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars (do not over mix, it will make your cookies "runnier"). Add the egg and vanilla extract then mix until just combined.
Add the dry ingredients and mix on low speed until homogeneous.
Remove the bowl from the stand mixer and fold in the chocolate chips and pistachios with a spatula.
Using a small ice cream scoop, place small balls of cookie dough (with enough space between them) on the baking sheet lined with parchment paper.
Bake the cookies (one sheet at a time) between 8 to 9 minutes; Yes, this precise! Mine are done at 8 minutes and 30 seconds :)
Remove the tray from the oven and wait for 5 minutes before transferring the cookies to a wire rack. Let cool completely.
recipe adapted from Dessert of the Day, 365 recipes for every day of the year.