Espresso-Infused Cardamom Chocolate Chip Cookies

Espresso-Infused Cardamom Chocolate Chip Cookies, a delightful twist on the classic cookie, perfect for those who love a hint of spice and coffee in their treats. This vegetarian American-inspired recipe combines the rich flavors of espresso and aromatic cardamom, creating a thin, chewy texture that pairs perfectly with your morning coffee. With gluten, dairy, and egg allergies in mind, these cookies are a must-try for anyone seeking a unique twist on a beloved favorite.

These cookies are versatile enough to serve as a sweet snack or a delightful dessert. Packed with energy-boosting ingredients, they offer a satisfying pick-me-up. Explore this recipe and more in your EasyChef Pro cookbook, where you can easily create a shopping list for the lowest cost per serving. Get ready to impress your taste buds and friends with this flavorful treat!

Recipe Collection: Dessert

Serving Size: 48 cookies

Cooking Time: 45 minutes

Overview

Add some zing to your chocolate chip cookies with a bit of espresso and cardamom flavor! These thin and chewy cookies are perfect for dunking into your morning cup of coffee.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

American

Ingredients

• 3.25 Cups all-purpose flour
• 1 Teaspoon (tsp) baking powder
• 1 Teaspoon (tsp) baking soda
• 1 Teaspoon (tsp) cardamom, ground
• 0.5 Teaspoon (tsp) cinnamon, ground
• 0.5 Teaspoon (tsp) salt
• 1.5 Cups brown sugar, packed
• 1 Cup unsalted butter, softened
• 0.5 Cup white sugar
• 2 Large eggs
• 2 Tablespoons (tbsp) espresso powder
• 1 Tablespoon (tbsp) vanilla extract
• 12 Ounces (oz) semisweet chocolate chips

Steps

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

Tips

These cookies spread a lot while baking. If they spread too much, refrigerate the dough for 30 to 60 minutes before baking.