Let’s end the year with an outright dreamy cookie: Cardamom-Espresso Chocolate Chip Cookies.
Seriously, these things are amazing. The flavor of coffee hits the tongue first, followed by a warm kick of cardamom. The overall dough is buttery and rich.
The texture is chewy and luscious. Really, these are a pleasurable sensory bomb in the mouth.
Bready or Not: Cardamom-Espresso Chocolate Chip Cookies
These dreamy cookies are coffee-forward in flavor, followed by a warm kick of cardamom. White chocolate chips look especially nice in the dark dough.
Servings: 46 cookies
Equipment
- plastic wrap
- baking sheet
- parchment paper
- tablespoon scoop or spoon
Ingredients
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1 cup unsalted butter softened (2 sticks)
- 1 1/2 cups brown sugar packed
- 1/2 cup white sugar
- 2 large eggs room temperature
- 2 Tablespoons espresso powder
- 1 Tablespoon vanilla extract
- 12 ounces chocolate chips 1 bag, or mixed kinds to equal amount
Instructions
- Combine flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl. Set aside.
- In a large mixing bowl, beat the butter until creamy. Add both sugars, beating until fluffy; scrape the bottom of the bowl a few times. Add eggs, one at a time, followed by the espresso powder and vanilla.
- Gradually add the dry ingredients to the butter mixture, until just combined. Fold in the chocolate chips. Wrap dough and chill in fridge for at least an hour, but as long as a day or two.
- Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
- Use a tablespoon scoop or spoon to dole out balls of dough, spaced out, on the baking sheet. Bake for about 12 minutes. Cookies should look set. Let them rest on the baking sheet for about 5 minutes before transferring them to a cooling rack. Store cooled cookies in a sealed container at room temperature.
