The only good part about Thanksgiving being over is you can finally listen to Christmas music without feeling guilty and, more importantly, start making Christmas cookies! While these aren’t in the shape of snowman or covered in peppermint every cookie becomes a Christmas cookie between now and December 25th.
These cookies are so chocolaty and fudgey you would almost think they are flourless. There isn’t much flour in these but it’s the pound of chopped dark chocolate in the batter that gives it that rich decadent taste and texture. The hit of cardamom is subtle but fantastic and the salt on top should be a legal requirement for all cookies. These are simple to make I recommend whipping up a batch to eat while you decorate the tree because it’s officially the holidays friends!
- 1 pound chopped dark chocolate (love me my giant TJ chocolate bar for this purpose)
- 4 tablespoons unsalted butter
- 0.75 cup flour
- 1.5 teaspoons salt
- 1 teaspoon baking powder
- 1.5 teaspoon ground cardamom
- 4 eggs (at room temperature)
- 1 cup sugar
- 0.5 cup light brown sugar
- Flakey sea salt for garnish
- Preheat oven to 350 degrees F and line a few baking pans with parchment paper.
- In a medium heatproof bowl over a saucepan of simmering water melt butter and chocolate together stirring often.
- Whisk together flour, salt, baking powder and cardamom in a small bowl.
- In a large bowl whisk together eggs, sugar and brown sugar for two minutes. Slowly whisk in melted chocolate mixture. Fold in dry ingredients. Chill dough in fridge for 30 minutes (but not much more than that).
- Using a small ice cream scoop place cookie dough on baking sheet 3 inches apart (I like to weigh my dough so they are the same size). Smoosh down and smooth out a little so they are more like thick discs instead of balls. Sprinkle with salt. Bake for 10-12 minutes. Let cool completely.
Inspired by WakeandJake