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 Epicurious.com

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.

Printable recipe