March 30, 2011
When I think of my friend Francesca, I think of cardamom coffee. She was the first person to introduce me to the idea of making flavored coffee at home. It's such a fantastically simple concept, yet it had never crossed my mind. All you do is put a bit of whatever whole spice you'd like (in her case, it's cracked cardamom pods) into your french press with some coffee grounds and brew as usual. D'oh! But this post isn't about coffee, it's about cookies. Espresso Cardamom Chocolate Chip Cookies.
Espresso Cardamom Chocolate Chip Cookies
If I were to make these a second time I think I'd add in a teaspoon or so of instant espresso or coffee powder.
Adapted from Tate's Bake Shop via GOOP (thanks Gwyneth!)
1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cardamom (I used a mortar and pestle to grind Decorticated Caradamom, if using pre-ground, you may want to add slightly more)
1/2 cup (1 stick) lightly salted butter, at room temperature
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons dark brown sugar, firmly packed
1/2 teaspoon water
1/2 teaspoon pure vanilla extract
1 large egg, beaten
2/3 cup dark chocolate covered espresso beans, chopped
2 tablespoons raw cacao nibs (optional)
Preheat the oven to 350º.
Whisk the flour, soda, salt and cardamom together in a bowl. In another large bowl, mix the butter with a wooden spoon to lighten it a bit and then mix in the sugars. Add the water, vanilla and eggs to the butter mixture. Stir in the flour mixture until just combined and then fold in the chocolate covered espresso beans and cacao nibs, if using.
Using two soup spoons, drop the cookies 2" apart onto two nonstick or greased cookie sheets. Bake for eight minutes if you want them soft in the middle, twelve if you want the trademark crispiness. Rotate the sheets after four minutes (I didn't find this necessary). Remove the cookies to a wire rack to cool, and repeat the process with the rest of the batter.
Makes about 24 cookies