Cardamom Chocolate Chip Cookies

These cardamom chocolate chip cookies turn the classic treat into something special bright with fragrant cardamom and a lovely balance of chocolate richness and saltiness. They come out big soft in the middle crisp at the edges and impossibly aromatic with every bite.

I first baked these cookies with my kids on a chilly fall afternoon and they disappeared before they had even cooled. Now they are a family request for every holiday tray and potluck.

Ingredients

• Butter: be sure to choose high fat European-style butter if possible for a richer cookie
• Dark brown sugar: provides deep caramel-like sweetness and keeps the cookies chewy
• White sugar: helps the cookies crisp up at the edges
• Eggs: help lock in moisture and give structure opt for pasture-raised if you can
• Vanilla: use a real extract for a richer aroma
• All-purpose flour: go for unbleached for the best texture
• Baking soda: makes the cookies rise and spread to just the right thickness
• Chocolate chunks: choose a bar you love and chop them for pockets of melted chocolate
• Ground cardamom: the star flavor here fresh spice packs the most aroma

Step-by-Step Instructions

prep the oven and equipment:

Preheat your oven to 325 F which helps the cookies bake gently from the inside out for a soft chewy texture. Line one or two baking trays with parchment paper or silicone mats so the cookies do not stick.

cream the butter and sugars:

Place half the butter at room temperature in your mixing bowl. Beat with dark brown and white sugar until the mixture is light and fluffy about 3 minutes. This step whips air into the base and helps the cookies rise.

brown the rest of the butter:

Melt the other half of the butter in a small saucepan over medium heat. Let it bubble and turn golden brown with a nutty fragrance about 4 minutes. Watch closely and swirl the pan often so it does not burn. Remove from heat and cool for 5 minutes.

combine butters and keep mixing:

Slowly pour the cooled browned butter into the sugar mixture beating on low so it blends in fully. You should end up with an airy pale mixture.

add wet ingredients:

Add eggs one at a time and blend each in well before adding the next. Pour in the vanilla and mix again until silky smooth.

add dry ingredients:

Sprinkle in flour baking soda and cardamom. Mix on low only until you see no more streaks of flour stopping as soon as it is combined. Over-mixing makes cookies tough so be gentle.

fold in chocolate:

Chop your chocolate into generous chunks and fold it through the dough using a spatula. Mix just enough so every bit of dough has some chocolate.

shape cookies:

Use a medium cookie scoop to portion dough then roll into balls with your hands. Set on your prepared trays leaving three inches of space between each for spreading.

flatten and season:

Lightly flatten each ball with your palm. Sprinkle the tops with a pinch of sea salt if you want a contrast against the sweet chocolate.

bake and cool:

Bake for 6 to 10 minutes until golden brown at the edges and just set in the center. They will look slightly underdone in the middle which is perfect. Cool on the tray for 2 minutes to firm up before transferring to a wire rack.

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Cardamom was something my grandmother always kept for chai but I never imagined how magical it would be in chocolate chip cookies. Now that pairing is my favorite twist and always reminds me of baking with my little ones perched on stools beside me.

Storage Tips

Let cookies cool completely before storing in an airtight tin to maintain their softness. They stay chewy for three days at room temperature. To freeze layer cookies with parchment in a container or zip bag and freeze for up to three months. Thaw on the counter or briefly reheat for that fresh-from-the-oven feel.

Ingredient Substitutions

If you do not have cardamom you can use ground ginger or cinnamon for a different but still delicious spice note. Dairy free butter sticks and egg replacers work well for making these vegan nut free. Use your favorite chopped chocolate bar or even chocolate wafers for a gooey texture.

Serving Suggestions

Serve these with strong coffee or chai for an afternoon treat. They also make a gorgeous addition to holiday cookie platters or special gift boxes. For ice cream sandwiches fill them with vanilla or pistachio gelato for a decadent dessert.

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Cardamom in Cookie Culture

Cardamom is a treasured spice across Middle Eastern South Asian and Scandinavian baking traditions. Its use in cookies brings together warmth from so many cultures and makes an ordinary chocolate chip cookie absolutely unforgettable. I love how a simple batch fills the house with the scent of home no matter where you are from.

Commonly Asked Questions

→ What does cardamom add to chocolate chip cookies?

Cardamom brings a warm, subtly citrusy flavor that enhances the chocolate and makes each bite aromatic and unique.

→ Can I use all cold butter instead of browned and softened?

Using both softened and browned butter gives a richer, nutty depth, but you can use only one type if needed, though flavor will vary.

→ What type of chocolate works best?

Coarsely chopped dark chocolate or chocolate chunks melt nicely, creating pools of chocolate throughout each cookie.

→ Why add sea salt before baking?

Sprinkling with sea salt enhances both the sweet and spicy cardamom flavors, creating a balanced and satisfying taste.

→ How do I achieve chewy centers and crisp edges?

Baking the dough at a moderate temperature and not overmixing helps maintain chewy centers, while butter creates crisp edges.