Ingredients
Equipment
Instructions
- Preheat oven: Preheat the oven: to 180°C (350°F). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, cloves, cinnamon, and salt. Set aside.
- Cream butter and sugar: In a separate bowl, beat the softened butter with sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in orange zest.
- Combine wet and dry ingredients: Gradually fold the dry mixture into the wet mixture until a soft dough forms.
- Shape cookies: Scoop about 1½ tablespoons of dough per cookie and roll into small balls. Place them 2 inches apart on the prepared baking sheet. Flatten slightly with the palm of your hand.
- Bake: 12–15 minutes, until cookies are firm but slightly soft in the center. Allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Prepare chocolate glaze: Melt dark chocolate and butter in a small saucepan over low heat, stirring until smooth. Allow to cool for 2–3 minutes to thicken slightly.
- Glaze cookies: Using a spoon or piping bag, coat each cookie with chocolate. Sprinkle toasted pistachios on top before the glaze sets.
- Cool and serve: Let the cookies sit for 10–15 minutes until the chocolate hardens. Store in an airtight container at room temperature for up to 5 days.
Notes
Butter temperature matters: Make sure the butter is soft, not melted. Softened butter helps achieve a tender, melt-in-your-mouth texture.
Zesting the orange: Only use the orange zest (avoid the white pith—it’s bitter). Fresh zest gives a fragrant, authentic flavor.
Spice balance: Cloves and cinnamon are aromatic, so start with small amounts. You can adjust slightly based on taste, but don’t overpower the chocolate.
Cookie size: For consistent baking, use a tablespoon or small cookie scoop. Flatten slightly before baking to ensure even cooking.
Baking time: Keep a close eye on the cookies, overbaking makes them dry. They should be slightly soft in the center when removed from the oven.
Chocolate glaze: Let the glaze cool slightly before spreading; if it’s too hot, it can make the cookies soggy. For a glossy finish, stir in a teaspoon of vegetable oil or a tiny bit of butter.
Pistachios: Toasting enhances flavor and crunch. Chop coarsely for texture but avoid grinding into powder.
Melting Chocolate: A double boiler is a heat-safe glass bowl, that is put on top of a deep pot with about an inch of water in it. When chocolate chunks are added, the heat from the simmering water below them slowly melts them. Make sure the water never boils and that the bowl never touches the water.