These aren’t your average chocolate chip cookies. They’re the kind that make people pause mid-bite and ask, “What’s in these?” Inspired by a neighbor’s legendary 84th birthday batch, this recipe takes the classic cookie and elevates it with a secret twist: cardamom and brown butter. The cardamom adds a subtle, aromatic warmth that dances behind the sweetness, while the brown butter deepens the flavor with nutty, caramel-like notes. The result? A cookie that’s chewy in the center, crisp at the edges, and unforgettable in flavor. Whether you’re baking for a celebration or just a cozy afternoon treat, these cookies are destined to become a favorite in your collection, Hassan.
INGREDIENTS:
- ½ cup (1 stick) unsalted butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cardamom (the secret twist!)
- ¾ cup semi-sweet chocolate chips
- Optional: ¼ cup chopped walnuts or pecans
INSTRUCTIONS:
- Brown the Butter:
In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until it foams and turns golden brown with a nutty aroma—about 5–7 minutes. Watch closely to avoid burning. Remove from heat and let cool slightly. - Mix the Wet Ingredients:
In a mixing bowl, combine the browned butter with granulated sugar and brown sugar. Beat until smooth. Add the egg and vanilla extract, mixing until fully incorporated. - Combine the Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, salt, and ground cardamom. The cardamom is subtle but transformative—it adds a whisper of spice that complements the chocolate beautifully. - Form the Dough:
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Fold in the chocolate chips and nuts if using. The dough will be slightly sticky but should hold its shape. - Chill the Dough (Optional but Recommended):
For thicker cookies with richer flavor, chill the dough for 30 minutes to 1 hour. This step helps control spreading and intensifies the brown butter and cardamom notes. - Bake:
Preheat your oven to 175°C (350°F). Line a baking tray with parchment paper or foil. Scoop tablespoon-sized portions of dough and place them 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers are just set. - Cool & Serve:
Let cookies cool on the tray for 5 minutes before transferring to a wire rack. Serve warm for gooey centers, or store in an airtight container for up to 5 days.
Serving Suggestions & Variations:
- Tea Pairing: These cookies pair beautifully with chai or cardamom-infused coffee.
- Double Chocolate: Add 2 tbsp cocoa powder to the dry mix for a chocolate base.
- Spiced Version: Add a pinch of cinnamon or nutmeg for a deeper spice profile.
- Wellness Adaptation: Use coconut sugar and whole wheat flour for a more wholesome twist.