Name: Cardamom and Espresso Chocolate Chip Cookies
Prep time: 35 min
Cook time: 35 min
Yield: 48
Ingredients: All-purpose flour - 3 ¼ cups; Baking powder - 1 teaspoon; Baking soda - 1 teaspoon; Ground cardamom - 1 teaspoon; Ground cinnamon - ½ teaspoon; Salt - ½ teaspoon; Brown sugar, firmly packed - 1 ½ cups; Unsalted butter, softened - 1 cup; White sugar - ½ cup; Eggs, at room temperature - 2 large; Instant espresso powder - 2 tablespoons; Vanilla extract - 1 tablespoon; Semisweet chocolate chips - 1 (12 ounce) bag

Ingredients for - Cardamom and Espresso Chocolate Chip Cookies

1. All-purpose flour 3 ¼ cups

2. Baking powder 1 teaspoon

3. Baking soda 1 teaspoon

4. Ground cardamom 1 teaspoon

5. Ground cinnamon ½ teaspoon

6. Salt ½ teaspoon

7. Brown sugar, firmly packed 1 ½ cups

8. Unsalted butter, softened 1 cup

9. White sugar ½ cup

10. Eggs, at room temperature 2 large

11. Instant espresso powder 2 tablespoons

12. Vanilla extract 1 tablespoon

13. Semisweet chocolate chips 1 (12 ounce) bag

How to cook deliciously - Cardamom and Espresso Chocolate Chip Cookies

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

2 . Stage

Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl.

3 . Stage

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 . Stage

Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.

5 . Stage

Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.

6 . Stage

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.