Coffee Cardamom Chocolate Chunk Cookies
These Coffee Cardamom Chocolate Chunk Cookies are a must-try! Rich chocolate meets aromatic spices for an unforgettable treat.
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Baking Sheets
- Measuring cups and spoons
- Cooling rack
Ingredients
- 8 ounces unsalted butter melted until browned
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cardamom
- 1 teaspoon espresso powder
- 0.25 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 cup dark brown sugar packed
- 0.5 cup granulated sugar
- 3 teaspoons vanilla extract
- 2 large eggs at room temperature
- 12 ounces semi-sweet or dark chocolate roughly chopped into chunks
- 0.33 cup coffee beans finely chopped
Instructions
- Begin by melting the unsalted butter in a medium saucepan over medium heat. Stir frequently until the butter foams and turns a golden brown color, releasing a nutty aroma. Remove from heat and let it cool slightly.
- In a large mixing bowl, whisk together the all-purpose flour, salt, ground cardamom, espresso powder, ground cinnamon, and baking soda until well blended. Set aside.
- In another bowl, combine the browned butter with dark brown sugar and granulated sugar. Whisk until the mixture is smooth and creamy.
- Add in the room temperature eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; a few flour streaks are okay.
- Gently fold in the roughly chopped chocolate and finely chopped coffee beans using a rubber spatula.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- While the dough chills, preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper.
- Once the dough is chilled, scoop tablespoon-sized amounts onto the prepared baking sheets, leaving enough space between each cookie to allow for spreading. Bake for 10-12 minutes, or until the edges are golden brown, and the centers appear slightly underbaked.
- Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a cooling rack.
Notes
- Store the cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer bag; they can last up to three months.
- To enjoy them later, simply thaw at room temperature or warm them in the oven for a few minutes.