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.
Servings 24 cookies
- 1 cup butter room temperature divided in two
- 3/4 cup dark brown sugar
- 1/3 cup white sugar
- 2 eggs
- 1 Tablespoon vanilla
- 2 1/4 cup all purpose plain flour
- 1 teaspoon baking soda
- 2 cups chocolate chunks chopped
- smoked sea salt
- 1 teaspoon ground cardamom
Preheat the oven to 375F/ 180C
Place 1/2 the butter in the bowl of a stand mixer with the white and brown sugar. Place the other half of the butter in a pan over a medium heat. Melt the butter and cook over a 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 butter until soft, light and fluffy. Add the browned butter to the sugars and mix well.
Add the eggs and vanilla and mix until the eggs are incorporated. Mix 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 on a baking tray 3 inches apart. Gently flatten the cookies and sprinkle with the smoked sea salt.
Bake for 6-10 minutes. Leave to cool on the tray for 2 minutes, then transfer to a wire rack to finish cooling.