Chocolate Cardamom Craggy-Top Cookies

cardamom chocolate cookies.jpg

Cardamom is a dreamy spice that adds depth to absolutely everything it touches, capable of taking a favorite to the next level of complexity without overpowering the dish whether it’s a fresh batch of Basmati rice, your favorite barbecue rub or spice mix, or the key ingredient to a warm pastry like the famous Swedish Kardemummabullar.

That depth and versatility is something that Cardamom shares with Madagascar cocoa, but it’s not the only thing: both are excellent in cookies! 

This recipe is a celebration of two key ingredients and is sure to leave you wanting more of both.

Ingredients

  • 3 Beyond Good 70% or 80% Pure Dark chocolate bars (225g)

  • Seeds from 14 Cardamom pods (we know it’s a lot of cardamom, you’re going to like it)

  • 2 Sticks Butter (227g)

  • 2 Cups Flour (250g)

  • 1 tsp Baking Soda

  • 1 tsp coarse salt

  • 3/4 Cup brown sugar (162g) (maple or coconut palm sugar is also an acceptable substitute)

  • ¼ Cup white sugar (50g)

  • 2 Eggs

  • 1 tsp Beyond Good Vanilla Extract

Method

  • Melt your butter in a saucepan over medium heat. Separate your cardamom seeds from their pods, then add them in to the butter. Keep warm at a low heat.

  • Whisk together all dry ingredients in a large bowl, this can be done by hand or in a stand mixer.

  • Chop your Beyond Good bars up coarse, but relatively small and toss them in with your dry ingredients.

  • When they’re well combined, pour in the butter and cardamom mixture while it’s still hot, and whisk vigorously. The warm butter will melt most of the chocolate and turn the batter brown.

  • Mix in the two eggs and vanilla extract.

  • Cool the dough in a refrigerator for a half an hour or more. When you’re ready, preheat your oven to 375° and space out balls of dough on a baking sheet with your hands or an ice cream scoop. Because of the melted cocoa butter in your chocolate, these may be a feel a little bit oily and crumbly, but if you make a solid ball they’ll spread and crack nicely while baking.

  • Bake for 10-12 minutes, a little bit less if you’d like chewier centers, then pull out and cool.

  • Enjoy!

Robert Norman