Cardamom and Espresso Chocolate Chip Cookies: A Bold Twist on a Classic Favorite
Cardamom and Espresso Chocolate Chip Cookies bring together the cozy aroma of cardamom, the boldness of espresso, and the sweetness of chocolate in one perfect bite. These cookies are chewy on the inside, slightly crisp on the edges, and bursting with flavor. Perfect for coffee lovers or anyone looking to elevate their cookie game!
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cardamom
- 2 tablespoons instant espresso powder
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat Oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk flour, baking soda, salt, cardamom, and espresso powder.
- Cream Butter and Sugar: Beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in eggs and vanilla until smooth.
- Combine: Gradually add the dry ingredients to the butter mixture, stirring until just combined.
- Add Chocolate Chips: Fold in the chocolate chips evenly.
- Chill Dough: Refrigerate for 30 minutes for thicker, chewier cookies.
- Bake: Scoop tablespoonfuls of dough onto the baking sheet and bake for 10–12 minutes, or until golden around the edges.
- Cool and Serve: Let cookies rest on the pan for 5 minutes before transferring to a wire rack.
Notes
- Chill dough before baking for a chewy texture.
- Use high-quality espresso powder for the best flavour.
- Substitute dark chocolate chips for a richer taste.
- Don’t overbake — cookies should stay soft in the center.
- Store in an airtight container to maintain freshness.