Cardamom and Espresso Chocolate Chip Cookies
Add some zing to your chocolate chip cookies with a bit of espresso and cardamom flavor!
Equipment
- Oven
- mixing bowl
- baking sheets
- parchment paper
- Whisk
- Electric Mixer
Ingredients
Dry Ingredients
- 3.25 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
Wet Ingredients
- 1.5 cups brown sugar, firmly packed
- 1 cup unsalted butter, softened
- 0.5 cup white sugar
- 2 large eggs, at room temperature
- 2 tablespoons instant espresso powder
- 1 tablespoon vanilla extract
Chocolate Chips
- 12 ounces semisweet chocolate chips
Instructions
Baking Instructions
- 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 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 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.
Notes
These cookies spread a lot while baking. If they spread too much, you can refrigerate the dough for 30 to 60 minutes before baking.
Nutrition
Serving: 1cookieCalories: 137kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 18mgSodium: 67mgPotassium: 52mgFiber: 1gSugar: 13gCalcium: 18mgIron: 1mg
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