Oregano and Chocolate Cookies

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Oregano and Chocolate Cookies
Servings Prep Time
36cookies 20minutes
Servings Prep Time
36cookies 20minutes
Print
Oregano and Chocolate Cookies
Servings Prep Time
36cookies 20minutes
Servings Prep Time
36cookies 20minutes
Ingredients
  • 1/2 cup fresh oregano leaf, chopped or 1/8 cup dried
  • 1/2 cup (120ml) Madiera wine
  • 1/2 cup (48g) almond meal
  • 1/2 cup + 2 tablespoons (78g) all-purpose organic flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 5 tablespoons organic unsalted butter
  • 12 ounces semisweet chocolate, chopped
  • 1 cup (200g) divided organic granulated sugar
  • 3 organic eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips, milk chocolate
  • 1/2 cup orgainc powdered sugar, sifted
Units:
Instructions
  1. Prepare decoction of oregano and Madeira wine. Place oregano into small saucepan, pour in Madeira and bring to simmer over medium low heat. Cover leaving lid ajar and simmer for 5 minutes. Remove from heat, cover tightly and allow to steep for 40 minutes until cool.
  2. You can make this ahead and store it, refrigerated in a glass jar.
  3. In small mixing bowl combine almond meal, flour, baking powder, cinnamon, and salt. Whisk lightly and set aside.
  4. In medium glass mixing bowl, melt butter in microwave for 1 minute. Add chopped chocolate and stir until melted. Add oregano and Madeira mixture, stirring to combine.
  5. In large mixing bowl, combine sugar and eggs and beat with whisk until thick and pale yellow, this can also be done on medium high speed in an electric mixer.
  6. Add vanilla and chocolate oregano mixture, stirring by hand to combine.
  7. Gradually fold in flour mixture until incorporated. Stir in chocolate chips.
  8. Cover bowl with plastic wrap and refrigerate overnight.
  9. When ready to bake, preheat oven to 325 degrees Fahrenheit.
  10. Combine ½ cup granulated sugar and ½ cup sifted powdered sugar in small bowl. Roll batter by the teaspoonful into small balls and then roll in sugars to coat.
  11. Place on ungreased baking sheets approximately 1 inch apart. Bake for 16-19 minutes until appear crisp and a bit cracked on the tops.
  12. Cool on pan for 5 minutes, then remove to wire racks and cool completely.
Recipe Notes

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