Cardamom Chocolate Chip Cookies (Printable Version)
# What You'll Need:
→ Dairy
01 -
227 g unsalted butter, at room temperature, divided
→ Sugars
02 -
165 g dark brown sugar
03 -
66.67 g granulated sugar
→ Eggs & Vanilla
04 -
2 large eggs
05 -
1 tablespoon vanilla extract
→ Dry Ingredients
06 -
281.25 g plain flour (all-purpose)
07 -
1 teaspoon baking soda
08 -
1 teaspoon ground cardamom
→ Chocolate
09 -
340 g dark chocolate chunks, chopped
→ Optional Garnish
10 -
Sea salt, for sprinkling
# Step-by-Step Directions:
01 -
Set oven to 160°C. Prepare baking trays with parchment paper.
02 -
Combine half the butter with both sugars in a stand mixer bowl or regular bowl. Beat until light and fluffy.
03 -
Melt the other half of the butter in a small saucepan over medium heat. Cook until golden and nutty, about 4 minutes. Remove from heat and allow to cool for 5 minutes.
04 -
Gradually pour cooled brown butter into the creamed mixture and continue mixing until pale and well-combined.
05 -
Mix in eggs and vanilla extract until fully incorporated.
06 -
Sift flour, baking soda, and ground cardamom together. Stir into the wet ingredients until just combined.
07 -
Fold in chopped chocolate chunks gently.
08 -
Portion dough using a scoop, roll into balls, and space on baking trays 7 cm apart. Gently flatten each ball. Optionally, sprinkle with sea salt.
09 -
Bake for 6–10 minutes or until edges are golden and centers are just set.
10 -
Let cookies cool on tray for 2 minutes, then transfer to a wire rack to cool completely.
# Helpful Notes:
01 -
Browning the butter enhances the cookie’s flavor and complements the warmth of cardamom.
02 -
For best texture, avoid over-mixing after adding flour.
03 -
Use high-quality dark chocolate for optimal results.