Booze, nuts, and chocolate. The end! I mean these cookies are everything. The chocolate paired with orange zest, grand mariner and spiced rum is heavenly. The pistachios are a great nutty addition for the chewy bit. A perfect and totally moreish holiday cookies.
- 340 grams (12 oz) Bittersweet Chocolate (72 % Cocoa)
- 57 grams (2 oz) butter
- 59 ml (2 oz) grand marnier
- 59 ml (2 oz) spiced rum
- 3 each whole eggs
- 1 large orange zest
- 100 grams (3.5 oz) sugar
- 85 grams (3oz) pistachio meal (could use almond meal as well)
- 85 grams (3 oz) all purpose flour
- 1.5 tsp baking powder
- 1/2 tsp cardamom powder
- 1/8 tsp salt
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Sift all the dry ingredients.
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Melt chocolate and butter over double boiler. Then add run and grand marnier.
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While the chocolate melts, whip eggs and sugar to ribbon stage. This might take 5-8 minutes.
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Fold the eggs into chocolate mix.
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Then fold in the dry ingredients. The batter will be slightly on the runny side which is totally fine.
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Put the batter in refrigerator to chill for overnight. It will get thicken.
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Boil some water and keep aside. This will be used to dip the scoop before scooping out the cookie batter. Preheat the oven to 350 degrees.
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Take the batter out before baking. Using a medium size round ice cream scoop, scoop out the batter and put it in icing sugar. Dip the scoop each time in hot water before scooping out the batter. This will prevent the dough to stick to the scoop.
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Roll out the scooped dough in icing sugar and bake until set but not hard for 8-10 minutes.
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Do not over bake them. While baking the cookies will start to crack in 2-3 minutes. After 8-10 minutes the cookies should feel a bit firm but not hard.
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These cookies are fudgy from inside and taste a bit like brownies. Enjoy with coffee, tea, milk or just plain.