Flavorful Cardamom-Spiced Chocolate Chip Cookies
These cardamom-spiced chocolate chip cookies offer a warm, spicy aroma with a soft, chewy texture, perfect for any occasion. The lightly toasted cardamom adds a unique floral and citrusy note that pairs beautifully with rich chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground green cardamom (lightly toasted)
- 1 cup (2 sticks / 227g) unsalted butter, softened
- 3/4 cup (150g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (270g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. Set aside.
- Toast the cardamom: In a small dry skillet over medium heat, gently toast 1 1/2 teaspoons of ground cardamom for about 1 minute, stirring constantly until fragrant. Be careful not to burn it! Remove from heat and let cool.
- Whisk dry ingredients: In a medium bowl, sift together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and the toasted cardamom. Set aside.
- Cream butter and sugars: In a large bowl, beat 1 cup (227g) softened unsalted butter with 3/4 cup (150g) packed brown sugar and 1/4 cup (50g) granulated sugar until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Beat in 2 large eggs, one at a time, making sure each is fully incorporated. Stir in 2 teaspoons pure vanilla extract.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing.
- Fold in chocolate chips: Gently fold in 1 1/2 cups (270g) semi-sweet chocolate chips until evenly distributed.
- Portion dough: Using a tablespoon or cookie scoop, drop rounded balls of dough about 2 inches apart on prepared baking sheets.
- Bake: Bake for 10-12 minutes until edges are golden and centers look set but soft. They’ll firm up as they cool, so don’t overbake!
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Toast the cardamom lightly to unlock its fragrant, caramel-like depth. Avoid overmixing the dough to keep cookies tender. Pull cookies from the oven when edges are golden but centers still look soft to maintain chewiness. Chill dough for 15 minutes if too soft to scoop. Rotate baking sheets halfway through baking for even browning.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Fat: 9
- Carbohydrates: 23
- Protein: 2
Keywords: cardamom, chocolate chip cookies, spiced cookies, easy cookies, homemade cookies, baking, dessert, holiday cookies