Cardamom and Espresso Chocolate Chip Cookies
Prep Time: 35 mins
Cook Time: 10 mins
Total Time: 45 mins
Yield: 48 cookies
Ingredients:
3 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups brown sugar, firmly packed
1 cup unsalted butter, softened
½ 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
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.
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.
Mix the flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.
Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.
Bake in the preheated oven until the edges of the 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.
Notes:
These cookies spread a lot while baking. If they spread too much, however, you can refrigerate the dough for 30 to 60 minutes before baking.
Recipe courtesy of All Recipes.com
These sound like classic Tollhouse cookies on steroids, and I have enough trouble not eating those down to the last crumb!