I've been baking for years now, since high school, and I absolutely love it! One of the first things I learnt to bake were chocolate chip cookies. Admittedly, I have failed many times over baking chocolate chip cookies, but I'm slowly getting the hang of it now. My family loves a good cookie, or biscuit as we say in Australia. Instead of baking the typical lunch box treat that is a chocolate chip cookie, I tried something a little different, with surprising results. These cardamon and chocolate chip cookies are a lot like a typical chocolate chip cookie, but with an unexpected fragrance and slightly minty flavour that makes them even more delicious!
The kids don't really notice the cardamon, its mild, but its the perfect amount to add a little something. Now I need to find other ways to add this delicate spice to more desserts!
Cardamon and chocolate chip cookies are great for any time of the year, but particularly around the holidays.
Jump to:
Ingredients
- chocolate - who doesn't love chocolate? its the perfect addition to every cookie and dessert. I always prefer using dark chocolate, with 70% cacao for a deep chocolatey taste
- cardamon - this is beautiful spice that adds a lovely flavour, its slightly minty and very fragrant, a delicious combination with chocolate
See recipe card for quantities.
Instructions
Step 1: Cream the butter and sugar together. Add the eggs and vanilla and mix well.
Step 2: Sift the dry ingredients before gradually adding to the creamed mixture.
Step 3: Stir in the chocolate.
Step 4: Scoop portions onto baking tray. Bake for 12 minutes at 180 degrees.
Hint: For a chocolatey cookie, chop up the chocolate from a block of suitable cooking chocolate. This gives the cookies an unexpected scattered chocolate look, as opposed to a typical chocolate chip looking cookie.
Substitutions
For me, these cookies are just perfect as they are, but if you need to change them, these are a few changes I've made that might work for you too;
- Cinnamon - if cardamon isn't for you, you can add cinnamon instead. Still tastes really yummy!
- Gluten free - swap out the flour for gluten free flour at a 1:1 ratio.
Equipment
A good stand mixer is always going to make baking easier. I love my kitchen aid stand mixer, its so versatile and it looks and feels like "we mean business!" in the kitchen. It has so many attachments, this investment goes beyond baking recipes, you'll love it!
Storage
Good luck holding on to any of these cookies past 3 hours after baking! But just in case you can, keep them in an airtight container in a cool and dry place for up to 3 days.
Top Tip
Cardamon and chocolate chip cookies are amazing as part of ice cream sandwiches! A fun summer treat just got taken up a notch with a delicate cardamon chocolate chip cookie.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favourite dishes to serve with cardamon and chocolate chip cookies:
Cardamon and Chocolate Chip Cookies
Ingredients
- 180 g unsalted butter, softened
- ¾ C caster sugar
- 1 teaspoon vanilla powder or vanilla extract
- 2 eggs
- 2 C plain flour
- 1 teaspoon baking powder
- 180 g dark chocolate, chopped
- ¼ teaspoon ground cardamom
- ½ teaspoon fine sea salt
Instructions
- Preheat oven to 180°C. Line two baking trays and set aside.
- Sift flour and baking powder together and set aside. Place the butter, sugar, vanilla and cardamom in the bowl of an electric mixer and beat until pale and creamy.
- Gradually add the eggs and beat well. Add the flour, baking powder and salt and beat until a smooth dough forms. Fold through the chocolate.
- Using an ice cream scoop or tablespoon, spoon the mixture onto the baking trays. Optional, using a spatula or fork, gently press to flatten the cookies.
- Bake for 12-15 minutes, or until golden. Allow to cool for 5 minutes on the tray before transferring to a wire rack to cool completely. Enjoy!Makes approximately 16 cookies
Let me know if you have tried this recipe