cardamom and espresso chocolate chip cookies

cardamom and espresso chocolate chip cookies
  • 3 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups brown sugar, firmly packed
  • 1 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 2 large eggs, at room temperature
  • 2 tablespoons instant espresso powder
  • 1 tablespoon vanilla extract
  • 1 (12 ounce) bag semisweet chocolate chips


  1. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.
  3. Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract.
  4. Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.
  5. Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.
  6. Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.

10/12/2019
cardamom and espresso chocolate chip cookies, recipe PT15M PT1H 5 455 calories

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