Rating: 4 stars
19 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

10 mins
45 mins
35 mins
48 cookies


Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

These cookies spread a lot while baking. If they spread too much, however, you can refrigerate the dough for 30 to 60 minutes before baking.

Nutrition Facts

137 calories; protein 1.5g; carbohydrates 19.9g; fat 6.2g; cholesterol 17.9mg; sodium 67mg. Full Nutrition