Chocolate Chip Cardamom Almond Cookies
I’ve been baking cookies a long time, but this is the first time I’ve used my own recipe. I wanted to stretch outside my usual cookie comfort zone to create something uniquely mine. And I believe I have succeeded with these. They have just enough sweetness and crunch, combined with a flaky soft dough. They’re not too thin, and the cardamom gives it a subtle elegance.
If you don’t want to include the almonds, please omit them. Or substitute another nut in its place. Walnuts, pistachios or pecans would also work.
This recipe makes about 24 small-sized cookies, but if you want to make larger ones that is up to you. You’ll just end up with less cookies. I like keeping them on the small size so they last longer (if that’s even possible with children who love cookies).
Ingredients
- 2 1/4 cups flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon cardamom
- 1/4 cup sugar
- 1 cup light brown sugar
- 1 cup butter (2 sticks), room temperature
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1/2 cup sliced almonds
- pinch of sea salt (optional)
- Instructions
Instructions
- Preheat the oven to 375 degrees.
- Using a stand mixer with the paddle attachment, or a hand mixer, cream the butter till smooth. Add the white and brown sugar to the butter and continue to mix until fully combined. Then add the vanilla extract.
- Add the eggs one at a time, mixing well between each one.
- In a separate medium-sized bowl, whisk together the dry ingredients (flour, baking powder, baking soda, cardamom and salt). Add this to the wet ingredients in small batches till the dough is fully combined, and all the flour mixture is incorporated.
- Fold in the chocolate chips and the almonds.
- Using a spoon, dish out small amounts of the dough onto a baking sheet. If you want to line the sheet with parchment paper you can, but it’s not necessary. I’ve read that parchment paper might help the cookies bake more evenly, so if you find the bottom of the cookies browning too quickly than the rest, try the parchment. Additionally, if you want to add a pinch of coarse sea salt to the top of each cookie, do so now. It’s not required, but it does add a nice contrast flavor.
- Bake the cookies in the oven for about 15 minutes. Keep an eye on the cookies just in case your oven temperature varies. After 10 minutes, the cookies may start to get brown on the bottom edges. They are ready to take out of the oven when the bottom starts to brown and the tops are fully set, but not quite as tan.
- Take the cookies out of the oven and transfer to a wire rack to cool.
- Continue baking cookies in batches till all dough has been used.