Dear readers, I have some shocking news: it’s already December! I’m not sure how this happened so quickly but I have to say I’m not exactly sorry to see the end of 2016: the year that took Leonard Cohen, Prince and David Bowie from us, and in exchange gave us President Trump, after the most embarrassing and painful campaign season in history. So, in order to end the year on a sweeter note I will be publishing several new cookie recipes before the holidays. I won’t promise you a-cookie-a-day like I did last year (that was pure masochism), but if you would like to see those recipes you can find them here.
Double chocolate cookies with apricots and cardamom
- 1 stick plus 1 tablespoon (125 g) butter, at room temperature
- 1/4 cup (50 g) brown sugar
- 3 1/2 tablespoons (40 g) white sugar
- 1/4 teaspoon salt
- 1 egg, at room temperature
- 1 cup plus 2 tablespoons (155g) of all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cardamom
- 1/4 cup (20 g) cocoa powder
- scant 1/2 cup (75 g) chocolate chips
- 2.8 oz (80 g, or scant 1/2 cup) dried apricots, chopped
Makes about 25 small cookies
Beat together the butter, sugars and salt for about 2 minutes, until light and creamy. Add the egg and continue to beat slowly until well combined. In a separate bowl: sift together the flour, baking powder and soda, the cardamom and cocoa powder. Pour the dry ingredients into the wet and fold gently with a rubber spatula. Stir in the chocolate chips and dried, chopped apricots.
Divide the dough in two equal parts, form two logs with a 1.25 inch (3 cm) diameter and wrap tightly in parchment paper. Refrigerate for at least 2 hours, or overnight.
Preheat oven to 350°F (180°C). Remove parchment paper and cut the logs crosswise into cookies about 1/4 inch thick. Transfer the cookies (well-spaced) onto cookie sheets lined with parchment paper and cook in hot oven for 13-15 minutes. Let cool slightly before removing them from the cookie sheets.
