What caught my interest in this recipe was the sea salt on top of bitter sweet cookies! Reading these ingredients got my tastebuds and senses perked up. In fact, this was the western way of matching the Rajasthani/Gujarati cuisine of eating sweets and salty snacks together. I was all set to adapt and modify this recipe and give it a shot. The shape did not turn out to be a perfect circle, but the taste was just amazing! Cookies with chopped pistachio and bitter sweet chocolate sounds rich and the sea salt on top makes it eclectic as well as savory. This is a great Christmas treat for sure and it will bring warmth to your family!
Recipe 20 cookies
Cooking time: 15 min
Preparation time: 15 min
Freezing time: 1 hour
Ingredients by Volume
- 1/2 cup chopped shelled pistachios
- 1 1/4 cups all purpose unbleached flour
- 3/8 tsp salt
- 2 oz. chopped bitter sweet chocolate
- 1 1/4 stick unsalted butter
- 3/4 cup dark brown sugar
- 1/4 cup cocoa powder
- 1/3 cup oil
- 1 tsp baking powder
- 1/2 tsp of salt
- 1/2 tsp vanilla extract/essence
- Coarse sea salt to sprinkle on top
- Parchment paper
- Baking tray
Method
- Whisk the flour, baking powder, cocoa and salt together in a prep bowl.
- Thaw the butter at room temperature on microwave for 15 seconds in microwave.
- In a deep pan, beat the butter, sugar and vanilla extract for about 4 min till it is light and fluffy, using an electric blender.
- Mix the all purpose flour to the mix. Fold in with spatula for 10-15 sec that the flour does not spread out.
- Add oil to the mix.
- Blend it with the beater for about a minute.
- Fold in chopped chocolates and pistachios with a spatula and gently fold it into a kneaded dough look.
Making /Freezing the chocolate dough roll
- Divide the portion in to two equal parts.
- Roll into a long roll shape about 8″ long.
- Take a parchment paper paper about 8″ * 11″
- Put the roll of chocolate base at the edge of the longer side.
- Make a tight roll of the chocolate mix covered with parchment paper.
- Repeat for the second part of chocolate mix.
- Freeze the dough roll for an hour, till firm.
Baking of Cookies
- Remove the dough from the freezer, and unwrap the dough from the parchment.
- Using a serrated knife make a 1/4″ thick round cuts.
- Line the baking tray with parchment paper.
- Pre heat the oven at 350 degrees F, preferably a convection oven.
- Top the cookies with coarse sea salt.
- Bake the cookies for 14 min. shifting racks after 7 min, and switching at each level rack from front to back, every 3-4 min.
- Remove from oven at 14 min. and let it cool for 5 min.
- Store it an airtight container.
Tips:
Roll the chocolate dough tight enough to firm up the shape. When cutting into chocolate cookies using a serrated knife and applying even pressure, helps cookies from chipping while being cut.
Instinct Factor
Over baking the cookies will make it extra crisp so it is better to underbake than overbake.
Feel factor
The combination of pistachios and chocolate chips just melts into your mouth and warms your heart on a wintry cold evening!
Bon Appetit
Modified and Adapted recipe.
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