Coffee Cardamom Chocolate Chunk Cookies

Are you finding delicious snack or dessert, you should not ignore with this recipe. Coffee Cardamom Chocolate Chunk Cookies- coffee and cardamom are a deliciously dynamic. The perfect combination to make great cookies.

The cookies themselves aren’t overly sweet at all, and I love that about them. These Coffee Cardamom Chocolate Chunk Cookies are thick, chewy, and so flavorful.

To satisfy my craving, I always make a large amount and put them in fridge. They are ready to serve at any time. That is wonderful. I bite one of these Coffee cardamom chocolate chunk cookies, and I shoved the entire rest of the cookie in my mouth so fast and truly almost fainted from its insanely wondrous taste.

I can eat them so much without bored. Not just that, I bring them to my family parties, gatherings or picnics. They never let me down and both the pickiest eaters.

They are not only delicious but also very easy to make. When making, you only need to follow these detailed instructions. Even if you are not good at making cookies, you will have  yummy and flavor cookies for yourself and your lovers.

Thanks to the recipes, maybe, you will be a baker in the future soon. Hope these cookies will make you feel good.

Let’s take them a try to find out your favorite taste. I bet that you will love them so much.

Coffee Cardamom Chocolate Chunk Cookies

Recipe by Maria VergaraCourse: DessertCuisine: Cookies
Prep time

20

minutes
Cooking time

10

minutes

Ingredients

  • 12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks

  • 8 ounces unsalted butter, melted until browned

  • 3 teaspoons vanilla extract

  • 2 large eggs, at room temperature

  • 2 and 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 cup dark brown sugar, packed

  • 1 teaspoon salt

  • 1 teaspoon ground cardamom

  • 1 teaspoon espresso powder

  • 1/2 cup granulated sugar

  • 1/3 cup coffee beans, finely chopped

  • 1/4 teaspoon ground cinnamon

Directions

  • For the Brown Butter:
  • Place the butter in a small saucepan over medium heat and cook for about 6 to 7 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the “toasted” bits into the bowl as well. Place the bowl in the refrigerator for 2 to 3 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation.
  • Once the butter is at room temperature, you’re ready to get baking!
  • For the Coffee Cardamom Chocolate Chunk Cookies:
  • Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside.
  • In a large bowl combine flour, salt, cardamom, espresso powder, cinnamon, and baking soda; whisk well to combine then set aside until needed.
  • In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine browned butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes. Add in the vanilla and beat until combined. Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and coffee beans.
  • Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.
  • Place baking sheets in preheated oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Sprinkle cookies with sea salt right when they come out of the oven. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.
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