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.
Course: Dessert, Snack
Keyword: cardamom, chocolate, coffee, cookies
Servings: 46cookies
Author: Beth Cato
Equipment
plastic wrap
baking sheet
parchment paper
tablespoon scoop or spoon
Ingredients
3 1/4cupsall-purpose flour
1teaspoonbaking powder
1teaspoonbaking soda
1teaspoonground cardamom
1/2teaspoonsalt
1cupunsalted butter softened (2 sticks)
1 1/2cupsbrown sugar packed
1/2cupwhite sugar
2large eggs room temperature
2Tablespoonsespresso powder
1Tablespoonvanilla extract
12ounceschocolate 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.