Comet Cookies: Citrus-Scented Chocolate Açaí Berry Pistachio Cookies



⅓ cup granulated sugar
⅔ cup brown sugar
2 teaspoons vanilla bean caviar
1 egg
1 tablespoon flax seed
3 tablespoons water
1 tablespoon coffee grinds
½ teaspoon baking soda
1¾ cup flour
1¼ cup chocolate-covered açaí berries
Salted pistachios
14 tablespoons butter, divided
Orange zest

It’s Not Rocket Science

Baking these out-of-this-world bonbons is no rocket science. All you need is a little gumption and less than half an hour of self-restraint (believe me, those tantalizingly tempting chocolate-covered açaí berries will taste light-years better in these cookies than by the fistful on their own) to concoct comet confections in your kitchen.

  1. Preheat oven to 375º.
  2. Melt 10 tablespoons of butter in a saucepan over medium high heat till melted. Continue cooking for a couple more minutes till butter is golden brown with a nutty fragrance. Watch carefully so that it does not burn. Pour into a heatproof bowl and add the remaining 4 tablespoons of butter. Stir till melted. Meanwhile, chop chocolate-covered açaí berries and zest orange.
  3. Add sugars, then vanilla and mix till combined. Stir in egg and flax seed and water. Add baking soda, salt and flour and mix till combined. Stir in chocolate-covered açaí berries and orange zest.
  4. Scoop out about 2 tablespoons of dough per cookie and roll into a ball. Place dough balls about 2 inches apart on a parchment lined cookie sheet. Bake for 8 to 12 minutes or till cookies are golden. Press 2 or 3 chocolate-covered açaí berries into warm cookies to garnish. Cool on rack. Makes about 24 cookies.


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