Cardamom Pistachio Double Chocolate Cookies
by Olivia Biermann
on January 6, 2022
These Cardamom Pistachio Double Chocolate Cookies are my new favourite “fancy” cookies! I made them on Christmas Eve this year (you know, for Santa) and Greg and I had so much fun making a fun video for it on Instagram.
Gooey, fudgy double chocolate cookies, rolled in cardamom sugar and topped with pistachios. Such a unique combination of flavours, but it just works. I got thew idea from the genius Pinch of Yum and decided to make my own vegan version and add pistachios for extra colour. I am so thrilled with how this recipe turned out!
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Cardamom Pistachio Double Chocolate Cookies
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 30 minutes
- Yield: 8-9 cookies
Description
Even the classiest Santa can’t refuse digging in to these fudgy, gooey double chocolate cookies, rolled in cardamom sugar and topped with crunchy crushed pistachio!
Ingredients
- 1/2 cup vegan margarine or softened vegan butter
- 1 cup cane sugar
- 1/4 cup non-dairy milk
- 1 tsp vanilla extract
- 1 tsp espresso powder (optional)
- 1 1/4 cups flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt (optional)
- 1/2 cup or dairy free chocolate chips
- 1/3 cup white sugar
- 2 tsp ground cardamom
- 1/4 cup chopped pistachios
Instructions
1. Preheat oven to 375 F.
2. In a mixing bowl, cream together vegan margarine and sugar until combined and fluffy. Add non-dairy milk, vanilla and espresso powder if using and mix until combined.
3. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
4. Add the dry ingredients to the wet, stirring to form a dough. Stir in the chocolate chips.
5. Stir together cane sugar and cardamom and place on a plate or in a shallow bowl.
6. Roll balls of dough the size you like – 2 tbsp is a good regular size or I used a large 4 tbsp size cookie scoop for these and got 9 large cookies. Dip each dough ball in pistachios to coat the top, then roll in the cardamom sugar.
7. Space evenly on a baking sheet and bake in preheated oven for 11-14 minutes (11 for smaller cookies, 14 minutes for cookies my size). Remove from oven and allow to cool and set 5 minutes (if they’re too hot they’ll fall apart) before transferring to cooling rack to cool completely.
I wanted to make these last year but didn’t get around to it, finally made them this weekend! I made a 3x batch but used 2/3 the amount of sugar in the dough (2 cups instead of 3) and used 1/2 cup of sugar for rolling instead of 1 cup. I still had some rolling sugar leftover at the end so I would reduce it more next time. The dough was quite soft/wet which made it a little difficult to handle for rolling into balls, so I let it sit in the fridge for 20min to firm up and then it was much better. They turned out well! Not too sweet and a lovely moist/chewy texture. Definitely don’t skip the espresso powder, it really makes the flavour. I made my cookies smaller so a 3x batch made roughly 48-54 cookies. Just a small warning, definitely store them in an airtight container after they’re cool as I left mine out on the counter for a couple days and they dried out.
Best cookies I have probably ever made. I make these for every event and just make them all the time. Everybody’s mouth drops when they try it! Thank you for the amazing recipes!
Hey! Love your recipes. Planning on making this later today. I’m from Canada too. Just wondering which specific brand of espresso powder did you use for this recipe? Thanks!
I actually just used instant coffee powder! 🙂
OMG I am so excited about this recipe! Growing up arab I regularly ate sweets with cardamom and pistachios. I will definitely need to try this!
I hope you love them! 🙂