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

cook:
10 mins
total:
45 mins
prep:
35 mins
Servings:
48
Yield:
48 cookies
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Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

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  • 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
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