Saturday, June 9, 2012

Pistachio Chocolate Curry Cookies?

Crispy version

Our son went to a residential high school about thirty-five miles from home.  The parents association hosted a dinner one Friday a month to give the students -- particularly those who didn't get to go home too often -- a break from cafeteria food.  Each month was a different theme.

One month was Indian cuisine, a chance for the many Indian families at the school to showcase their favorite dishes.  Knowing I couldn't compete with real Indian cooks, I scoured the internet for a dessert which would complement the theme that I could also make in bulk.

I found a recipe on Epicurious for Pistachio Dark Chocolate Crisps.  The crisps generated a lot of interest that night as people tried to figure out exactly what they were.  What they were was, in a word, unique.  A not-too-sweet combination of colorful nuts and bittersweet chocolate with a surprising touch of curry powder.

Cookie version
Recently, I made the crisps again and adjusted the flavorings to make them a little zippier.  I also worked up a less crispy, more cookie-like version.  I find it hard to spread the batter evenly with the crisp version because, let's face it, 1/8 inch is really thin.  That's why the edges of the crisps are so dark in my first photo.  The edges overcooked.  The crisp version is nice and crunchy, so I don't discourage you from trying it.  Just be sure not to get your batter too thin along the edges.

The flavor combination of chocolate and curry is intriguing.  I used 1/2 teaspoon of curry because we like the flavor.  If you are less adventurous, you might want to go with 1/4 teaspoon.  (The original recipe calls for only 1/8 teaspoon.)

For the original recipe, please click here to go to Epicurious.

Pistachio Chocolate Crisps
Adapted from Gourmet Paul Grimes, Gourmet  on

Crispy version, see how thin they are?
1/4 cup salted butter, softened
1/2 cup packed light brown sugar
6 tablespoons flour
1/2 teaspoon vanilla extract
1/4 - 1/2 teaspoon curry powder, depending on spiciness desired
1 large egg white
2 ounces bittersweet chocolate, chopped
1/2 cup shelled, roasted pistachios, chopped

Preheat oven to 350 degrees F.  Line a large baking sheet with parchment paper.

Blend butter, brown sugar, flour, vanilla, curry powder, and egg white until smooth.  Spread batter evenly on parchment paper into a 12- by 10-inch rectangle (1/8” thick).  Scatter chocolate and nuts evenly over batter, then bake until golden brown, 15-18 minutes.  Transfer, still on parchment paper, to rack to cool completely.  Remove from paper, break into pieces. 

For a softer, more cookie-like version:

Cookie version, much thicker
1/2 cup salted butter, softened
1 cup packed light brown sugar
1/4 cup plus 2 tablespoons flour
1 teaspoon vanilla extract
1/2 - 3/4 teaspoon curry powder, depending on spiciness desired
1 large whole egg
2 ounces bittersweet chocolate, chopped
1/2 cup shelled, roasted pistachios, chopped

Follow preparation and baking instructions as for crisps.  Cut into rectangles while still slightly warm.


  1. Well, they do look good, especially your second version. Did the students like it? That cultural experience sounds like a winner, but I always get a little nervous cooking for people who know what it should really be like. lol

  2. You are such a good cook ..These look really yummy!

  3. These look really interesting!! never thought of adding curry to a cookie!

  4. Look like something good to snack on hehe... yummy in the tummy.

  5. I love pistachios and am intrigued! I can't imagine how this would taste, but it sounds interesting.

  6. What a wonderfully wacky cookie (or crisp), I love it. I could eat pistachios every day.

    I think the themed dinner idea is terrific for all sorts of reasons.

  7. I love the look of these crisps. They are so pretty with the colour coming through of the pistachios. Pistachios and chocolate go so well but I'd love to try them with that little bit of curry powder - sounds a strange combination but it looks like it works very well xx

  8. It was good to know about that. But I would just like to mention, as I was browsing some sites, I found out that there are sites that were very upright in giving tips or advice in making some recipes. Some of them are The Salad site, Wikichicken, Chocolarious and TheSaladSite.

  9. oh my gosh...this is a brand new idea for me....thanks!!

  10. These look wonderful. I have a son-in-law who will be drooling over these at some point (when I make them). Thanks for finding my blog and leaving such sweet comments- I am your newest follower. Where in the Midwest do you live? I am in Wisconsin here-transplanted from Florida- xo Diana

  11. These sound very interesting. Not sure I could get my husband to try them though.


  12. Well I love pistachios, chocolate, and cookies. The curry sounds 'interesting' (code word for different). I have had chocolates with chili powder added and liked them very much.

    The thicker 'cookie' version is more of what I am used to but then again, they were called crisps... However they are yummy looking in the thicker version.

    xoxo Bunny Jean

  13. This is so unique! - I love curry & pistachios - sounds wonderful!

  14. Those sound yummy. I think I would like the thinner version the best. I worked for an Indian man at my last job and he was always trying to get me (Miss Meat And Potatoes) to try different Indian foods. He was fascinated by my extremely limited food pallet.

  15. Thanks for sharing - looks delicious but I don't know whether I'm that adventurous! Maggie xx


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