Description
Add some zing to your chocolate chip cookies with a bit of espresso and cardamom flavor! These are somewhat thin and chewy cookies, which makes them perfect for dunking into your morning cup of coffee.
Ingredients
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups brown sugar, firmly packed
- 1 cup unsalted butter, softened
- ½ cup white sugar
- 2 large eggs, at room temperature
- 2 tablespoons instant espresso powder
- 1 tablespoon vanilla extract
- 1 (12 ounce) bag semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Whisk flour
- baking powder
- baking soda
- cardamom
- cinnamon
- and salt together in a bowl.
- 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.
- Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips.
- Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart.
- 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.
Prep Time: 35 mins
Cook Time: 10 mins
Total Time: 45 mins
Servings: 48