Cardamom Espresso Chocolate Chip Cookies
Brown butter, warm cardamom and a shot of espresso depth under pools of dark chocolate — the holiday cookie jar's new favourite.
In a nutshell: This authentic american cardamom espresso chocolate chip cookies comes together in just 45 mins using simple whole ingredients. The chef's secret: the toasted milk solids are where the nutty flavour lives, so scrape every bit into the. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Cardamom espresso chocolate chip cookies: brown butter cookies spiced with cardamom and espresso, loaded with dark chocolate. A cosy holiday bake.
Key Equipment
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- Baking sheets
- Parchment paper
- Small saucepan
- Mixing bowls
Chef's Pro-Tips
- Do not skip the brown-butter specks: the toasted milk solids are where the nutty flavour lives, so scrape every bit into the bowl.
- Pull the cookies while the centres look underdone: they set as they cool, and fully baked-looking cookies turn crisp and dry.
- Measure the cardamom carefully: a full teaspoon is warm and fragrant, but much more starts to taste medicinal against the chocolate.
Ingredients
12
servings
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1 cup butter, unsalted
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1 cup brown sugar, packed
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½ cup granulated sugar
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2 eggs, large, room temperature
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2 tsp vanilla extract
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2.25 cups all-purpose flour
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1 tsp ground cardamom
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2 tsp instant espresso powder
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1 tsp baking soda
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½ tsp kosher salt
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2 cups dark chocolate chips, or chopped dark chocolate
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1 tsp flaky sea salt, for topping, optional
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Step-by-Step Instructions
Brown the Butter
Melt the butter in a light-coloured saucepan over medium heat, swirling, until it foams, then turns amber with brown specks and smells nutty, about 5-6 minutes. Pour into a bowl, including the specks, and cool for 15 minutes.
Mix the Dough
Whisk the cooled brown butter with both sugars until smooth, then beat in the eggs and vanilla. In a separate bowl, whisk the flour, cardamom, espresso powder, baking soda and salt, then fold into the wet mixture with the chocolate chips until just combined.
Chill Briefly
Chill the dough for 20-30 minutes while the oven preheats to 350°F (175°C). Chilling keeps the brown-butter dough from spreading too thin.
Scoop and Bake
Scoop 2-tablespoon balls onto parchment-lined sheets, 2 inches apart. Bake for 11-13 minutes, until the edges are set and golden but the centres still look slightly soft.
Finish and Cool
Sprinkle with flaky salt while warm, if using. Cool on the pan for 5 minutes, then move to a rack — the centres firm up into chewy middles as they cool.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — use the same amount, but the coffee flavour will be milder. Espresso powder dissolves cleanly and gives a deeper, darker note.
Not strongly — the espresso deepens the chocolate and warms the cardamom rather than making the cookies taste like a latte.
Yes — up to 3 days in the fridge. Let it warm for 15 minutes before scooping, and add 1 minute to the bake time.
Store in an airtight container with a slice of bread, which the cookies draw moisture from. They keep soft for 4-5 days.
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