Cardamom and Espresso Chocolate Chip Cookies

Name: Cardamom and Espresso Chocolate Chip Cookies
Ingredients: 3 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 1/2 cups brown sugar, packed; 1 cup unsalted butter, softened; 1/2 cup white sugar; 2 large eggs; 2 tablespoons instant espresso powder; 1 tablespoon vanilla extract; 1 (12-ounce) bag semisweet chocolate chips

Chewy, coffee-forward chocolate chip cookies with a warm kick of cardamom — thin, crispy-edged, and perfect for dunking into your morning coffee.

Ingredients

3 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups brown sugar, packed
1 cup unsalted butter, softened
1/2 cup white sugar
2 large eggs
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
1 (12-ounce) bag semisweet chocolate chips

Instructions

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl.
Cream brown sugar, butter, and white sugar until fluffy. Beat in eggs one at a time, then mix in espresso powder and vanilla.
Mix flour mixture into butter mixture until just combined. Fold in chocolate chips.
Drop dough by tablespoon onto baking sheets, 2 inches apart.
Bake until edges are set, 10 to 15 minutes. Cool on pans 2 minutes, then transfer to a wire rack.

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