Bittersweet Chocolate, Orange And Cardamom Cookies

• 1 stick unsalted butter, at room temperature
• 1 cup dark brown sugar, lightly packed
• 1 ounce unsweetened chocolate, chopped
• 2 ounces bittersweet chocolate, chopped
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon finely grated orange zest
• 1 cup all-purpose flour
• 1/2 cup hazelnut meal/flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 teaspoon ground cardamom
• 2 tablespoons plus 1 teaspoon cocoa powder
• 4 ounces bittersweet chocolate chunks
• 8 ounces bittersweet chocolate chips
• Fleur de sel

1. Preheat the oven to 350 ?, and ready 2 sheet trays with silpats or parchment paper
2. Combine the 1 oz. unsweetened chocolate and 2 oz. bittersweet chocolate in the bowl of a double boiler and melt, let cool.
3. 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.
4. 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.
5. Spoon the cookie dough by heaping teaspoons onto the prepared sheets, and place in the oven for about 14 minutes.
6. 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. rnrnMakes about 3 dozen cookies.

unsalted butter, brown sugar, chocolate, bittersweet chocolate, eggs, vanilla, orange zest, flour, hazelnut mealflour, baking soda, kosher salt, ground cardamom, cocoa powder, bittersweet chocolate, chocolate chips

Taken from food52.com/recipes/1171-bittersweet-chocolate-orange-and-cardamom-cookies (may not work)