CARDAMOM CHOCOLATE CHIP COOKIES

This cardamom chocolate chip cookie is my perfect version of the classic chocolate chip cookie. Big. Chocolate-y, more on the salty side than sweet side and fragrant with warming cardamom.

4.56 from 18 votes

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Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cookies

Author: Deborah Rainford

Ingredients

1 cup (227 g) butter, room temperature divided in two
¾ cup (165 g) dark brown sugar
⅓ cup (66.67 g) white sugar
2 (2) eggs
1 Tablespoon (1 Tablespoon) vanilla
2 ¼ cup (281.25 g) all purpose, plain flour
1 teaspoon (1 teaspoon) baking soda
2 cups (340 g) chocolate chunks, chopped
1 teaspoon (1 teaspoon) ground cardamom

Instructions

Preheat the oven to 325ºF/ 160ºC
Place ½ the butter in the bowl of a stand mixer with the white and brown sugar. Or use a regular mixing bowl and an electric hand whisk.
Place the other half of the butter in a small sauce pan and cook over medium heat until golden and nutty. About 4 minutes. Remove from the heat and leave to cool for 5 minutes.
Beat the sugars with the softened butter until, light and fluffy. Slowly pour the browned butter into the sugars and continue to mix well. When properly mixed the butter and sugar will be light and fluffy and pale in color.
Add the eggs and vanilla and mix until the eggs are incorporated. Stir in the flour, baking soda, and cardamom. Mix until just combined.
Fold in the chocolate chunks and mix gently.
Using a scoop, roll the cookies into balls and place them on a baking tray 3 inches apart. Gently flatten the cookies and sprinkle them with some sea salt if you like. The sea salt is completely optional but is a lovely addition.
Bake for 6-10 minutes. Leave to cool on the tray for 2 minutes, then transfer to a wire rack to finish cooling.

Nutrition

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